- 2 lbs Boneless Chicken Breasts and Thighs
- 1 large Onion sliced thin
- 1 can Sliced Stewed Tomatoes (15 oz)
- 1 clove Garlic minced
- 1 Green Pepper cut in strips
- 1 can Mushrooms
- 2-3 cups Chicken Broth
- ½ cup White Wine
- Salt & Pepper
- Oil for frying
Lightly season chicken pieces with salt and pepper then brown in oil on all sides.
Remove from pan and set aside.
In the same frying pan saute onions, peppers, mushrooms and garlic until lightly browned.
Return meat to pan, add tomatoes and chicken broth, cover and simmer about 45 minutes.
Add wine and simmer briefly.
Serve with rice.
Can be thickened with cornstarch if desired.
Canned tomatoes with basil and oregano can also be used to add a different flavor.
Sour cream can also be added as a variation.