2 lg. chicken breasts, split
1/3 c. butter
1 (8 oz.) can tomato sauce
1/2 c. onion, chopped
3 oz. mushrooms, sliced and drained
1 tsp. oregano leaves
Flour
1 c. chicken bouillon
1/2 c. green pepper, chopped
1 tsp. salt
1 tsp. pepper

1. Lightly dust chicken pieces with flour.

2. Over low heat, melt butter in large skillet.

3. Add chicken and brown.

4. Add remaining ingredients.

5. Cover and cook over low heat for 20 minutes.

6. Remove cover and continue cooking about 10 minutes or until done. Four servings.