6 Boneless, skinless chicken
-breast halves (about 1 1/2 pounds) 1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Oil
1 lg Onion, sliced and separated
-into rings 1 lg Green pepper, cut into
-strips 1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 cn Italian tomatoes (14 1/2 Oz,
-each), undrained 1 ts Dried oregano leaves
1/2 ts Dried basil leaves
Hot cooked spaghetti Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters.