Chicken Bombay

• 6 whole chicken breasts
• 4 Tbsp. butter
• 1 large onion, thinly sliced
• 1 large can Italian tomatoes
• 2 (4 oz.) cans chopped mushrooms
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1 tsp. chopped parsley
• 3 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. curry powder
• 1/4 tsp. oregano
• 1/4 tsp. Tabasco sauce

1. Remove skin and bones from chicken.
2. Cut into 1-inch pieces and put into 2 large skillets with 2 tablespoons butter in each. Saute until light gold.
3. Remove chicken; add onion to fat in one pan.
4. Cook until tender.
5. Add remaining ingredients, mashing tomatoes with spoon.
6. Add all chicken.
7. Cover and simmer for 15 minutes, stirring occasionally, until chicken is tender.
8. If you are preparing in advance, simmer only 5 minutes, then cool and refrigerate (may be frozen).
9. Simmer 15 minutes or so.
10. Serve hot over rice.

chicken breasts, butter, onion, italian tomatoes, mushrooms, green pepper, clove garlic, parsley, salt, pepper, curry powder, oregano, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566978 (may not work)