2 lb. boneless breast, cut in pieces
1/3 c. flour
1/4 tsp. pepper
1 onion, chopped
2 cloves garlic
3 tbsp. olive oil
Fresh mushrooms, sliced
Little over 1/4 c. white wine
1 can (14 oz.) plump Italian tomatoes, chopped
Bay leaf
Rosemary
Marjoram
1/2 tsp. lemon zest
3 tbsp. chopped parsley

Coat chicken with flour and pepper. In a deep fry pan saute onions, garlic and mushrooms in olive oil. When onion is transparent, add chicken. Cook about 15 minutes on low heat.

Add wine, tomatoes, bay leaf, rosemary and simmer until chicken is tender. Discard bay leaf and stir in lemon zest (1/2 teaspoon) and chopped parsley. Good over spaghetti or Italian crusty bread along with a green salad.