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Ingredients: 2 lemon juice 1/2 olive oil 1 chopped green pepper 1 sliced mushrooms 1/2 black pepper 4 crushed garlic 1 chopped celery 1/4 butter 2 oregano 1 flour 1 Cup(s) dry, white wine 2 Can(s) 398 ml tomato sauce 2 Bunch(s) parsley 1/2 rosemary 1 chopped onion 6 skinned, boned and cubed chicken, breasts Directions: 1. Heat olive oil in 6 qt. dutch oven. Add chicken and saute until brown all over. Remove chicken as it browns and set aside. 2. In dutch oven, cook celery, onion and garlic until onion is golden. 3. Add 1.2 cup wine, tomato sauce, spices, parlsey and chicken. Bring to a boil; reduce to simmer; cover and cook 1.5 hours. 4. Meanwhile toss mushrooms with lemon juice, then saute in hot butter. Add mushrooms and 1/2 cup of wine to chicken mixtures, along with flour dissolved in 2 Tablespoons water. 5. Cover and simmer for another 15 - 30 mi nutes. Serve with your favourite pasta. Note: Can be made a day ahead and refrigerated. Comments: Can be easily prepared a day ahead and refrigerated.
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