2 tbsp. olive oil
1 clove garlic
1/2 lb. sliced mushrooms
1 (16 oz.) can tomatoes
2 tsp. salt
Dash or 2 of paprika
1 med. onion, sliced
4 boneless chicken breasts
1/3 c. sherry
1 tsp. sugar

Saute the garlic in a 12-inch skillet with the olive oil. Remove the garlic and add the chicken and sprinkle with paprika. Before adding the chicken breasts, I recommend removing the skin. Cook the chicken until lightly browned, then push to one side of the skillet. Add the mushrooms and saute until golden. Add the undrained tomatoes and the remaining ingredients. Add the garlic or discard, according to your preference.

Stir the contents of the skillet and heat to boiling. Reduce heat to low, cover and simmer for 30 minutes, or until chicken and onions are fork tender. Serve with rice.