SICILIAN CHICKEN


1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste

Heat oil in large nonstick skillet.
Add onions green pepper and mushrooms.
Cook until slightly tender.
Add chicken.

Cook, turning chicken frequently
until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes
until heated through.
Serve over rice.
Makes 4 servings