6 skinless, boneless chicken breast halves
2 cloves garlic, minced
2 large tomatoes, chopped
1 bunch green onions, chopped
1 pound cooked white wine
1/2 cup olive oil
salt and pepper to taste
3 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon salt and pepper to taste
1 tablespoon dried marjoram
1/2 teaspoon dried sage
1 teaspoon dry mustard
2 tablespoons dried oregano
1 (8 ounce) can whole tomatoes, drained
1 (2 ounce) can tomato paste
Place chicken in a large resealable plastic bag; seal bag and shake to coat. Place marinated chicken pieces in bag and seal bag.
Heat olive oil in a medium skillet sauteing garlic, tomato and green onions over medium heat; add wine and brown lightly for 3 to 5 minutes. Mix salt and pepper; add garlic, oregano, basil, salt and pepper. Cook 3 minutes, stirring constantly. Remove chicken and toss with wine mixture.
Stir flour, garlic powder, salt and pepper. Bring chicken to a boil and stir in white wine mixture.
Stir olive oil, tomatoes, tomato paste and marinated marinade into skillet. Cook over low heat for 6 to 8 minutes, whisking constantly. 米泉: Over high heat, combine tomatoes, tomato mixture, tomatoes, tuna, shrimp and crabmeat. Stir over medium heat for 2 to 3 minutes, stirring constantly.