3 whole boneless chicken breasts
1 c. flour
1 lemon
1/4 c. olive oil
1/2 lb. mushrooms, slivered
1 onion, chopped
2 lg. cloves garlic, pressed
1 green or red pepper, chopped
1/2 c. white wine
1 med. can crushed Italian tomatoes
1 tbsp. dried parsley
Salt & pepper to taste
1/2 tsp. basil
1/2 tsp. oregano
3 c. cooked rice

Cut chicken into bite size pieces and squeeze lemon on top. Coat with flour. Heat oil in skillet and brown chicken lightly. Remove when finished. In same pan, add garlic, onion, green pepper and mushrooms. Saute 10 minutes. Add chicken, salt, pepper, basil, oregano, parsley, tomatoes and wine. Cover and simmer 20 to 30 minutes. Serve over rice.