1/2 (8 oz.) can or 1/2 c. tomatoes
3/4 c. sliced mushrooms
1/4 c. chopped onions
1/4 c. chopped green pepper
3 tbsp. dry red wine (optional)
1 clove minced garlic
1/2 tsp. dried oregano, crushed
2 (8 oz.) whole chicken breasts, skinned, split and deboned
paprika to taste
2 tsp. cornstarch

In medium skillet, cut up undrained tomatoes. Add next 6 ingredients. Add 1/2 teaspoon salt and dash of pepper. Place chicken atop. Bring to a boil. Simmer, covered, 25 minutes. Remove chicken. Sprinkle with paprika and keep warm. Combine cornstarch and 2 tablespoons cold water. Stir into skillet mixture. Cook and stir until thickened. Cook 1 minute longer. Spoon sauce over chicken. If desired, garnish with a sprig of parsley.

Yield: 4 servings.