1 tbsp. butter
1/2 lb. skinned, boned chicken breast halves
1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained & chopped
1 cup sliced, fresh mushrooms
1/2 cup fresh parsley, chopped
1/4 cup green pepper, chopped
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper

Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; sauté until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes.

NOTE: Chicken Cacciatore may be served over hot cooked rice or noodles that have been cooked without salt or fat.