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8 chicken breast halves,
skinned and boned
salt and pepper
1/2 c. olive oil
1 large chopped onion
3 to 4 minced garlic
1/2 lb. mushrooms, sliced in
1 (4 oz.) jar whole pimentos,
undrained and sliced
2 (16 oz.) cans whole
tomatoes, undrained and
1/2 c. sweet vermouth
3 bay leaves
1 tsp. thyme
1 tsp. oregano
1/4 tsp. pepper
salt to taste
2 medium green peppers

Sprinkle chicken with salt and pepper; dredge in flour
shaking off excess. Heat oil in a Dutch oven over medium high
heat; add chicken and saute 4 to 5 minutes on each side or
until golden brown. Remove chicken from Dutch oven; drain on
paper towel. Add onions and garlic to Dutch oven; saute over
medium heat 5 minutes. Stir in remaining ingredients; add
chicken and bring to a boil. Reduce heat and simmer uncovered
30 minutes; stirring occasionally. Remove bay leaf. Serve
over spaghetti.

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