1/2 tsp. celery seed
Boneless chicken breast
1/4 c. peanut oil
2 med. onions, sliced
2 minced garlic cloves
1 or 2 bay leaves
1 tsp. oregano or basil
1 lb. can whole tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 c. dry white wine

Brown chicken in frying pan in peanut oil. Remove chicken. Cook onions and garlic until tender. Return chicken. Combine can of whole tomatoes (squash tomatoes with hands), tomato sauce, salt, pepper, oregano or basil, celery seed and bay leaves in a bowl. Pour mixture over chicken and simmer covered for thirty minutes. Stir in 1/4 cup dry white wine. Cook uncovered fifteen more minutes. Turn occasionally. Remove bay leaves, skim fat. Serve with linguini or spaghetti.