1 1/2 lb. boneless, skinless chicken breasts
2 red onions, sliced
2 cloves garlic, crushed
2 c. tomatoes, stewed
1 can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. celery seed
1/4 tsp. pepper
1/4 c. wine

Brown chicken in oil. Remove, add onions and garlic; cook until tender. Combine remaining ingredients. Add chicken to skillet. Pour sauce over. Simmer 45 minutes. Stir in wine, simmer 20 minutes. Serve with rice pilaf or spaghetti with salad and rolls.