Serves 6 to 8.

3 lb. of chicken breasts, trimmed well
1 c. butter
1 tsp. rosemary
1/4 c. dry white wine
1/4 c. Marsala wine
3 to 4 cloves crushed garlic
Pinch red pepper seeds
6 oz. green pepper, sliced 1/2 inch rings, cut in half
6 oz. onions, sliced 1/2 inch rings, cut in half
6 oz. mushrooms, sliced
1 tsp. oregano
1 tsp. crushed bay leaf
6 oz. flour with 1 tsp. tarragon
16 oz. stewed tomatoes
Salt & white pepper to taste

Trim chicken well and cut into 1 ounce pieces (approximately).

Dredge with mix of tarragon-flour.

Saute chicken lightly until golden brown all around and deglaze with white and Marsala wine. Remove from heat.

Saute peppers, mushrooms, onions, garlic and stewed tomatoes with juice in a saucepan in that order using excess oil-wine from skillet. Add oregano, crushed bay leaves, and red pepper.

Combine chicken and all sauteed items in a glass roasting dish; cover to hold moisture and place in oven at 350 degrees (not preheated) for 30 minutes. Check at 15 minutes to adjust heat and moisture if necessary.

May be served as is, over rice, pasta, potatoes, or as a sandwich in Italian bread. A 16 ounce vegetable of choice completes entree.