1 tsp. oil
8 chicken thighs or 4 half breasts, skinned
1 chopped onion
1 clove minced garlic
1 tsp. salt
1 bay leaf
1/4 tsp. oregano
1/4 tsp. basil
1/2 c. white wine
1 c. stewed tomatoes
1 c. tomato sauce
1 c. sliced mushrooms

Heat oil in a non-stick skillet and brown chicken, onion and garlic. Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer 30 minutes. Add mushrooms, cook 10 minutes more. Remove chicken from pan, boil down sauce until slightly thickened. Serve with rice. Per serving: 300 calories, 9 grams fat. 4 servings.