Quick Chicken Cacciatore Recipe

4 Chicken breast halves; boned skinless (1 lb total)
7 1/2 oz (1) can tomatoes; cut up
3/4 c Mushrooms; sliced fresh
1/4 c Onion; chopped
1/4 c Green pepper; chopped
3 tb Dry red wine
1 cl Garlic; minced
1 ts Oregano; crushed dried
1/4 ts Salt
1 tb Cold water
2 ts 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 20 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.

Quick Chicken Divan

2 Whole chicken breasts
1 10 oz. pkg frozen broccoli spears
1 cn Cream of chicken soup; undiluted
1/2 c Hellman's(c) mayonnaise
1 tb Lemon juice
1 ds Curry powder
1/2 c Cheddar cheese; shredded
Bread crumbs;
Pepperidge farm stuffing mix

Simmer the chicken breasts in salted water until tender, about 45 minutes. Let cool in broth. Remove meat from bones. In shallow casserole, place frozen broccoli, separated, with chicken on top. Mix together the soup, mayonnaise, lemon juice, curry, and cheese. Pour the mixture over the chicken and broccoli. Top with bread crumbs and bake at 350 degrees uncovered for 45 minutes.

Serves 4