4 skinless, boneless chicken breast halves
1/3 cup olive oil
3 skinless, boneless chicken breast halves
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
salt and pepper to taste
1 tablespoon cider vinegar
salt and pepper to taste
1/4 cup sliced onion
Heat olive oil in a large nonstick skillet over medium heat. Cook chicken pieces in oil for 5 to 7 minutes, or until browned. Heat olive oil in skillet over medium heat. Stir chicken into 1 cup olive oil and cook, stirring, for 3 minutes, or until chicken is cooked through. Place chicken in large pot with water to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally.
Saute chicken pieces in remaining olive oil until golden brown, about 5 minutes. Remove chicken pieces from pan in the same manner as chicken, leaving chicken in pan. Heat in skillet until aromatic. Add chicken mixture, onions, celery and bell pepper; stir well. Bring to a boil. Pour vinegar over chicken while stirring occasionally.
Add wine and vinegar mixture to pan; mix well. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 2 minutes.
Add chicken pieces and cook, stirring, for 10 minutes, or until chicken is cooked and juices run clear. Serve sauce over chicken.