Boneless, skinless chicken breasts
3 tbsp. corn oil
1/2 c. minced onion
1/2 c. minced green pepper
1 inner stalk of celery, cut up
2 cloves of garlic, crushed
1 can low sodium tomatoes
1/2 c. dry red wine
1/4 tsp. pepper
1/4 tsp. allspice
1/4 tsp. thyme
1/4 tsp. oregano
1 lb. fresh mushrooms, sliced

Sprinkle chicken with pepper and herbs. Broil until golden brown on both sides. In large skillet, saute green pepper, onion, celery, garlic, and mushrooms. Add chicken to skillet. Add wine and tomato paste and puree. Bake, covered, in 350 degree oven for 1 hour or until chicken is completely tender. Serves 4. (Or 15 minutes in microwave.)