4 whole Oregano fryer breasts
1/4 c. flour
1/4 c. olive oil
2 cloves garlic
1 onion
1 each green pepper and red pepper
1 1/4 c. chicken stock
2 tbsp. butter
1/2 lb. mushrooms
6 tomatoes
10 stuffed green olives
10 black olives

Halve chicken and sprinkle with four, salt and pepper. Slice green and red pepper into rings. Brown the chicken well in olive oil in a large skillet. Remove chicken and add garlic, and onion over low heat until soft but not brown. Add peppers to skillet. Cook 4 or 5 minutes. Add chicken. Pour in chicken stock and bring just to boil.

Lower heat, cover skillet and cook 20-25 minutes until chicken is tender. In another skillet, saute mushrooms and tomatoes 4 or 5 minutes. Then add to the chicken along with halved olives. Continue cooking for 5 minutes more.