Title: Mexican Chicken
Categories: Poultry, Mexican
Yield: 6 Servings

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

* Chicken Breast Halves should be boneless.
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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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip