CHICKEN CACCIATORE

1 tbsp. butter
1/2 lb. skinned, boned chicken breast halves
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
1 (26 oz.) can whole tomatoes, undrained & chopped
1 c. sliced, fresh mushrooms
1/2 c. fresh parsley, chopped
1/4 c. green pepper, chopped
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper

Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; saute until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes.

NOTE: Chicken Cacciatore may be served over hot cooked rice or noodles that have been cooked without salt or fat.

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