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Mexican chicken

Yield: 6 servings

Ingredients:

• 1 ea Onion; Med Thinly Sliced 1/2 c Water
• 1/2 c Vegetable Oil 2 tb Capers
• 12 ea Green Olives; Pitted 1 tb Oregano Leaves; Dried
• 4 c Tomatoes; Chopped
• 4 Medium 1 ts Salt
• 2 ea Celery; Stalks Chopped 1/4 ts Pepper
• 2 ea Cloves Garlic;Finely Chopped 6 ea Chicken Breasts Halves; *
• 2 ea Bay Leaves 8 oz Mushrooms; Fresh

Instructions:

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.

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