1 large chicken breast
3 large mushrooms mushrooms
1 large orange
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 bowl white wine
2 cloves garlic, minced
1 cup sliced red onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 cup bell peppers, seeded and cut into 1/4 inch slices
3 green onions, sliced into thin rings
Place chicken and mushrooms in a large saucepan. Cover prepared dish with foil and heat over high heat.
Place mushrooms in a small stock pot, and add water to cover mushrooms. Bring to a simmer over medium low heat. Reduce heat to low and cook 15 minutes, or until tender. Remove chicken mixture from pan and let cool to room temperature.
Combine tomatoes with green chile peppers, bell peppers, rosemary and sage. Mix in salt, pepper, rosemary and sage. Mix in garlic, onion, parsley, salt and pepper. Stir in wine. Bring to a boil, and add bell peppers. Increase heat to medium high and simmer for 3 minutes, stirring constantly.
Reduce heat to low. Simmer for 1 to 2 minutes, stirring occasionally, until chicken is chicken (no longer pink inside).
Stir chicken mixture into vegetables and heat through.