4 chicken thighs, boneless, skin removed
3 (15 oz.) cans chopped Italian style tomatoes
1/4 c. olive oil
2 carrots, sliced
1 bell pepper, chopped
10 mushrooms, sliced
2 tbsp. onions, chopped
2 tbsp. celery, finely chopped
1 tbsp. butter
2 tbsp. vegetable oil
Salt & pepper to taste

Saute chicken in butter. Saute onions, carrots, bell pepper, mushrooms and celery in vegetable oil. Combine all ingredients. Bring to a boil. Lower heat and simmer 45 minutes. Serve over your favorite pasta or rice.