Title: Mexican Chicken
Categories: Mexican Poultry
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. 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.