6 Boneless, skinless chicken -breast halves (about 1 1/2 pounds) 1/3 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 1/4 c Oil 1 lg Onion, sliced and separated -into rings 1 lg Green pepper, cut into -strips 1/2 lb Fresh mushrooms, sliced 2 Cloves garlic, minced 3 cn Italian tomatoes (14 1/2 Oz, -each), undrained 1 ts Dried oregano leaves 1/2 ts Dried basil leaves Hot cooked spaghetti Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters.