• 1 lb skinless boneless chicken breasts
• All-purpose flour
• Salt and pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 1/2 tsp dried oregano
• 1/4 tsp hot pepper flakes
• 8 oz mushrooms, quartered
• 2 cloves garlic, minced
• 1 can (19 oz) stewed tomatoes
• 1 small green bell pepper, diced
• 1/4 cup chopped fresh basil (optional)

Halve chicken breasts crosswise and place between two pieces of plastic wrap; pound to flatten evenly. Sprinkle with flour, salt and pepper; rub into chicken.
In a large skillet heat oil over medium-high heat. Add chicken and brown well on both sides. Remove to a plate.

Add onion, oregano and hot pepper flakes to skillet; cook 3 minutes. Add mushrooms and garlic; cook 5 minutes. Stir in tomatoes and green pepper; bring to a boil, scraping up any bits from the bottom. Return chicken and any juices. Season with salt and pepper. Reduce heat, cover an simmer for 15 minutes, stirring occasionally. Sprinkle with basil if using.