8 skinless, boneless chicken thighs or 4 breasts, browned
2 tsp. olive/vegetable oil
1 onion, chopped
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
1 (14 oz.) can Italian-style tomatoes
1/4 c. dry white wine or water

Transfer chicken to plate; set aside. Add to skillet the oil, onion, salt, oregano and pepper. Brown until golden. Add chicken, tomatoes and wine or water. Bring to boil. Cover; reduce heat and simmer 20 minutes. Remove meat; keep warm. Boil sauce over high heat 3 minutes to thicken slightly. Spoon on top of chicken. Serve over rice.