4-6 chicken breasts (or 1 ready to cook frying chicken, 3 - 3 1/2 lbs., cut up)
2 tbsp. olive oil
1 med. clove garlic
1 tsp. oregano, crumbled
Salt & pepper
1 - 1 1/2 c. sliced mushrooms
1 (#303) can (1 lb. size) Del Monte brand stewed tomatoes

Brown chicken in oil with garlic. Before turning chicken, sprinkle with oregano, salt and pepper. Remove garlic. Add mushrooms, brown lightly. Add stewed tomatoes, cover. Simmer 30 minutes. Uncover, continue cooking until sauce is reduced to consistency desired and chicken is very tender. Garnish with parsley if desired. Serve with hot cooked rice. Makes 4 to 5 servings.