Amount
Ingredient
Preparation



4
each
chicken breasts

halves, boneless, skinless



7 1/2
ounces
tomatoes

can, undrained, cut up



3/4
cups
mushrooms

sliced fresh



1/4
cup
onion

chopped



1/4
cup
green bell pepper

chopped



3
tablespoons
red wine

dry



1
each
garlic

clove, minced



1
teaspoon
oregano

crushed, dried



1/4
teaspoon
salt





1
tablespoon
water

cold



2
teaspoons
cornstarch

 Rinse chicken; pat dry.  In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture.  Bring to boiling, reduce heat.  Cover; simmer about 2 minutes or till chicken is tender and no long pink.  Transfer chicken to a serving platter; keep warm.  Stir together water and cornstarch; stir into skillet mixture.  Cook and stir till tickened and bubbly.  Cook and stir for 2 minutes more.  Spoon sauce over chicken.

Food Exchange per serving:  3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE