• 8 bone-in chicken breast halves, skin removed
• 3/4 cup sliced celery
• 3/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
• 1 teaspoon dried parsley flakes
• 1 teaspoon vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper

In a large skillet coated with non-stick cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until chicken juices run clear.