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| 4 | Chicken breast halves |
| 7 1/2 x ca. 30 g | (1) can tomatoes; cut up |
| 3/4 Tasse | Mushrooms; sliced fresh |
| 1/4 Tasse | Onion chopped |
| 1/4 Tasse | green pepper chopped |
| 3 Esslöffel | red wine dry |
| 10 Milliliter | Garlic minced |
| 1 Teelöffel | Oregano; crushed dried |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | water cold |
| 2 Teelöffel | cornstarch |
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-boned skinless (1 lb total)
Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Food Exchange per serving: 3 Lean Meat Exhanges + 1 Vegetable Exchange
via Nancy O'Brion and Her Meal-Master
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