½ Tablespoon Peanut or vegetable oil
4 boneless, skinless chicken breasts
1 – 16 oz. can petite-diced tomatoes
½ cup chicken broth
¼ cup tomato paste
1/2 cup dry white wine
2 Tablespoons Worcestershire sauce
1 teaspoon oregano
½ teaspoon basil
1 medium onion quartered and pieces separated
1 cup fresh mushrooms
½ cup green pepper cut into 1inch squares
2 Tablespoons cornstarch
¼ cup water
Cook chicken breasts in oil about 4 minutes per side in a good sized skillet or Dutch oven.
Add the rest of the ingredients except for cornstarch and water.
Bring to a boil.
Reduce heat and simmer covered for about 15 minutes.
Combine cornstarch with water until smooth.
Slowly add to pot.
Bring to a boil.
Cook and stir until juices are smooth and thickened – about 2 minutes.
Serve with rice or pasta.
