2 tbsp. corn oil
1 1/2 lb. boneless, skinless, chicken breast, cut in sm. cubes
1 pkg. Knorr mix for beef bourguigonne
1 (14 1/2 oz.) can Cajun style stewed tomatoes
1 (6 oz.) can black olives, sliced
Sliced mushrooms

In 3 quart saucepan heat corn oil over medium high heat. Add chicken, half at a time, brown. Drain fat. Return chicken to saucepan. Stir in bourguigonne mix. Add tomatoes, crushing tomatoes with fork. Stirring constantly, bring to boil. Reduce heat, simmer partially covered, stirring occasionally, 30 minutes or until chicken is tender. Makes 4 to 6 servings. Add mushrooms and olives last two minutes of cooking time.