Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1/4 cup canola oil, divided1 medium onion, sliced4 cups chopped fresh tomatoes2 celery ribs, sliced1/4 cup water1/4 cup sliced pimiento-stuffed olives2 teaspoons garlic powder2 teaspoons dried oregano1 teaspoon salt, optional1/4 teaspoon pepper1/2 pound fresh mushrooms, sliced
Preparation
In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.
Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.
