1 tbsp. vegetable oil
2 boneless, skinless chicken breasts (4 oz. each)
1/4 c. chopped onions
1/4 c. chopped green pepper
2 tbsp. diced celery
2 cloves garlic, minced
1/4 c. liquid butter
1/2 tsp. basil
2 med. ripe tomatoes, chopped
1/2 c. sliced mushrooms
1/2 tsp. pepper
1/4 tsp. rosemary
1/2 tsp. oregano

Heat oil in large skillet. Saute chicken breasts about 5 minutes. Transfer to platter. Add onions, green pepper, celery and garlic to skillet and saute until onion is transparent. Add butter, oregano, basil, tomatoes and rosemary. Simmer, covered until tomatoes are soft. Return chicken breasts to skillet. Add mushrooms. Season with pepper. Simmer, covered about 20 minutes. Serve chicken breasts topped with tomato sauce. Serve over rice.