4 boneless, skinless chicken breasts (about 1 1/4 lbs.)
Salt & pepper (fresh ground) to taste
2 tbsp. olive oil
1/4 c. finely chopped onion
1 tsp. finely chopped garlic
1 tbsp. chopped fresh rosemary or 1 tsp. dried
1/2 lb. sm. mushrooms, halved or quartered (if lg.)
2 tbsp. red wine vinegar
4 tbsp. drained capers
1/2 c. fresh or canned chicken broth
1 tbsp. tomato paste
4 tbsp. chopped parsley

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy-bottomed skillet. Add the chicken breasts. Saute them over medium-high heat, turning often until lightly browned, about 5 minutes. Add the onion, garlic, rosemary and mushrooms. Cook, stirring about 5 minutes. Pour off the fat and add the vinegar, stirring to dissolve the brown particles clinging to the skillet. Add the capers broth and tomato paste and blend well. Bring to a boil; cover and simmer 5 minutes. Add the parsley and stir to coat the chicken well. Serve. Yields 4 servings.