4 whole chicken breasts, cut in half
1/4 c. oil
3/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. cornstarch
1/2 c. dry white wine
1 lg. can whole tomatoes & liquid
1 1/2 tsp. salt
1 bay leaf
1/2 tsp. marjoram leaves
1/3 tsp. pepper
1/3 tsp. crushed thyme leaves
4 med. zucchini (sliced 1/2" thick)
1 lb. fresh mushrooms

Season chicken breasts with salt and pepper to taste. Heat oil in large skillet. Brown chicken on both sides. Cover and cook on low heat for 15-20 minutes. Remove chicken to large baking dish. Pour off all but 2 tablespoons drippings. To drippings add onion and garlic. Saute until tender.

Combine cornstarch with 1/4 cup of wine. Stir into skillet. Add tomatoes and liquid. Cook and stir until thick, about 1-2 minutes. Stir in salt, bay leaf, pepper, thyme and crushed marjoram. Add zucchini. Bring to a boil. Cover and simmer 3 minutes. Pour over chicken. Cover and bake at 350 degrees for 20 minutes.

Meanwhile, rinse, pat dry and slice mushrooms. Add mushrooms and remaining wine to casserole. Baste with hot liquid, cover and bake until chicken is fork tender, about 20 minutes. Juice may be thickened if you wish. Serve with rice or noodles (preferred).