Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | Onion; Med, Thinly Sliced |
| ½ cup | Vegetable Oil |
| 12 eaches | Green Olives; Pitted |
| 4 cups | Tomatoes; Chopped, 4 Medium |
| 2 eaches | Celery; Stalks, Chopped |
| 2 eaches | Cloves Garlic;Finely Chopped |
| 2 eaches | Bay Leaves |
| ½ cup | Water |
| 2 tablespoons | Capers |
| 1 tablespoon | Oregano Leaves; Dried |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 6 eaches | Chicken Breasts Halves; * |
| 8 ounces | Mushrooms; Fresh, Sliced |
* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.