2 med. onions, sliced
2 cloves garlic, minced
2 tbsp. cooking oil
Boneless, skinless chicken breasts, cut into bite-sized pieces
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 med. green pepper, cut into 1" pieces
1 (2 1/2 oz.) jar sliced mushrooms, drained
1-2 bay leaves
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1/4 c. dry white wine

In large skillet, cook onions and garlic in oil over medium heat until onions are tender. Remove onions and brown chicken in same pan, adding more oil if necessary. Return onions to skillet.

To chicken and onions, add tomatoes, tomato sauce, green pepper, mushrooms, bay leaves, oregano, salt and pepper. Cover and simmer 30 minutes. Stir in white wine and cook uncovered 15 minutes more. Serve over rice.