3 chicken breasts, split (boneless chicken can be used)
1/4 c. vegetable oil
2 cloves garlic, minced
2 med. onions, sliced
2 med. green peppers, sliced
1 tsp. oregano or basil
1 bay leaf
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. celery seed
1/4 c. dry white wine (opt.)
16 oz. tomato sauce

In large skillet pour oil and heat to medium. Add chicken and brown on all sides. Remove from pan and cover. In same skillet, saute onions and garlic, do not brown. Place chicken over sauteed vegetables, then add remaining ingredients, except for wine. Simmer on low for 20 minutes. Add wine and simmer another 10 minutes. Remove bay leaf. Serve over hot spaghetti. Serves 4 to 5.