1/2 of 7 1/2 oz. can (1/2 c.) tomatoes
3/4 c. sliced fresh mushrooms
1/4 c. chopped onion
1/4 c. chopped green pepper
3 tbsp. dry red wine
1 clove minced garlic
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
Dash pepper
2 (8 oz.) whole chicken breasts, skinned, split & boned
Paprika
2 tsp. cornstarch
2 tbsp. cold water

In medium skillet cut up undrained tomatoes. Add sliced mushrooms, chopped onion, chopped green pepper, red wine, garlic, salt, oregano and pepper. Place chicken pieces atop mixture in skillet. Bring to boil; simmer, covered, 25 minutes. Remove chicken to serving dish, sprinkle with paprika. Keep warm.

Combine cornstarch and 2 tablespoons cold water; stir into skillet mixture. Cook and stir until thickened and bubbly; then cook 1 minute longer. Spoon sauce over chicken. If desired, garnish with a sprig of parsley. Makes 4 servings.