HERBED CHICKEN RECIPE

1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken  breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp.  dried basil
1 tbsp. chopped fresh sage or 1/2  tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley

In a skillet, heat oil over medium high.  Saute onion, peppers and mushrooms until tender.  Add broth and vinegar; bring to a boil.  Boil 2 minutes.  Add tomato sauce, garlic, sugar, salt and pepper.  Bring to a boil.  Reduce heat;  cover and simmer 25 minutes.  Add chicken, basil and sage.

Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened.  Serve chicken and sauce over pasta.  Sprinkle with cheese and parsley.  Yield:  4 servings. 

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ITALIAN  CHICKEN  CUTLETS

2 whole chicken breasts, skinned,  boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper.  Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.  Repeat with remaining chicken pieces, making 4 cutlets.  Coat chicken cutlets with flour.

In shallow dish, combine bread crumbs, oregano and salt.  In another shallow dish, combine egg and water.  Dip each cutlet in egg mixture; coat with crumb mixture.  In small saucepan, combine tomato sauce, basil and garlic powder.  Cook over low heat until thoroughly heated, stirring occasionally.  Meanwhile, heat oil in large skillet over medium high heat until it ripples.  Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes.  Turn; cook other side about 2 minutes or until chicken is no longer pink.  Top each cutlet with cheese slice.  Cover skillet to melt cheese, about 1 minute. 
Place cutlet on serving plate.  Serve with sauce and Parmesan cheese.  4 servings.