1 tbsp. butter
1/2 lb. chicken breast halves, skinned and deboned
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained and chopped
1/8 tsp. red pepper
1 c. sliced fresh mushrooms
1/2 c. chopped parsley (fresh)
1/4 c. chopped green pepper
1 tsp. dried whole basil
1/4 tsp. each salt and pepper
1 tsp. dried whole oregano

1. Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken and set aside.

2. Add onion, celery and garlic to butter in skillet; saute until vegetables are tender.