1 pound skinless, boneless chicken breast meat
1/2 cup butter
1/3 cup white wine
1 (28 ounce) can crushed tomatoes with wine
1/4 cup lemon juice
1/4 teaspoon salt
1/2 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium heat. Add chicken, butter, and white wine and saute until browned, about 5 minutes.
Add tomatoes with wine and lemon juice, and saute until sauce thickens to the liquid; do not boil. Add salt and oregano. Reduce heat to low, cover, and simmer for 20 minutes.