2 tbsp. olive oil
1 c. chopped onion
3 c. sliced fresh mushrooms
1/2 c. bacon, uncooked, cut 1/2 inch
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. oregano
1/4 tsp. pepper
28 oz. tomatoes with liquid, chopped
6 oz. tomato paste
Boneless chicken breasts
1/2 c. flour
1/4 to 1/2 c. veg. oil
1/2 c. dry red wine

In large saucepan heat 2 tablespoons oil (olive) and saute onion until tender, not brown. Add mushrooms, bacon, salt, garlic, oregano and pepper. Cook on low 10 minutes until bacon browns. Add tomatoes with liquid and tomato paste; simmer uncovered, 30 minutes.

Meanwhile, lightly coat chicken with flour, cook in oil until browned. Add chicken and wine to sauce, cover and simmer 45 minutes until chicken is tender. Serve with spaghetti - sprinkle with cheese (Italian). 8 to 10 servings.