4 whole chicken breasts, boned, skinned and cut in half
1 sm. onion, thinly sliced
1/2 med. green pepper sliced in 1/4 inch strips
1 lg. clove garlic, minced
12 whole lg. mushrooms
1 (16 oz.) can peeled tomatoes
1 (29 oz.) can tomato sauce
3 tbsp. virgin olive oil
1/4 c. rhine wine
1 tbsp. butter
1 tsp. oregano
3 sprigs parsley cut in small pieces
1 tbsp. Parmesan cheese
1 tsp. dried basil

In large skillet, saute breasts in butter and oil for 5 minutes. Add wine, onion, green pepper and garlic. Cover and cook over low heat for 5 minutes. Add tomatoes with juice and cut into small pieces. Add tomato sauce, oregano, parsley, cover and cook over low heat for 20 minutes.

Add whole mushrooms, cover and cook for 10 minutes until done but still firm. Sprinkle with cheese and basil. Stir and serve over your favorite pasta using mushrooms as a garnish. Makes 4 servings.