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  • 4 medium chicken breasts cleaned and cubed
  • 1/2 cup white wine (optional)
  • 3 TBLS olive oil
  • 2 medium onions, sliced
  • 3 cloves garlic, minced
  • 2 14.5 oz cans whole tomatoes quartered
  • 1 lg or 2 small cans tomato sauce
  • 1 medium green bell pepper cut in 1/2 inch pieces
  • 2 1/2 oz sliced mushrooms, fresh or canned (drain juice)
  • 1 lg bay leaf
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp dried rosemary crushed
  • 1/2 tsp black pepper
  • Clean chicken, cut or cube. Pat dry and set aside.


  • Slice onions in 1/4 inch or less slices and mince garlic. Mix remaining ingredients in a large bowl and set aside.
  • Put onions and garlic in large medium hot skillet with hot olive oil (do not burn oil) Stir frequently to prevent burning.
  • Cook until onion is clear. Remove from pan. Set aside. You may need to add 1-2 TBLS olive oil to pan. Cook chicken in the same skillet.
  • When chicken is fully cooked, return onions and garlic to the chicken and stir.
  • Add tomato mixture to chicken mixture. Stir well. Bring to a boil, then reduce heat to medium low and cook 30 minutes covered. Stir occasionally.
  • Remove lid, add 1/2 cup wine and stir. Cook an additional 15 minutes uncovered. Serve over rice.

Categories: Dinner  Italian  Main Dish  Poultry 
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