A delicious dish sure to impress. Serve over rice.

1 (30 oz.) can of tomatoes
1/2 tbsp. oregano
1/2 tbsp. basil
Olive oil
1 clove galric
1 1/2 lb. of skinned chicken breasts
Flour
Salt and pepper to taste
1 med. onion
8 oz. mushrooms
1 stick of butter
1/2 c. red wine (not cooking wine)

Chop tomatoes and heat in a large pot with oregano and basil. Dredge chicken breasts in flour, salt and pepper. Heat olive oil and saute galric in it. Saute chicken in olive oil until browned. Transfer chicken to tomato mix. Chop onion and slice mushrooms. Melt butter in saucepan. Cook onions and mushrooms in butter until mushrooms are slightly wilted. Add to tomato mix. Add wine to tomato mix and simmer for at least 15 minutes.