Chicken Cacciatore

4 boneless skinless chicken breasts
1/4 cup vegetable oil
2 medium onions, cut in 1/4 inch slices
2 cloves garlic, minced
1 pound canned tomatoes
8 ounces canned tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil or oregano
1/2 teaspoon celery seed
1 or 2 bay leaves
1/4 cup dry white wine

In skillet, brown chicken breasts in vegetable oil. Remove chicken. In same skillet, cook onions and garlic till tender, but not brown. Return chicken to skillet.

Combine canned tomatoes, canned tomato sauce, and spices Pour mixture over chicken. Cover and simmer 30 minutes. Stir in dry white wine. Cook chicken, uncovered, 15 minutes longer or till tender; turn occasionally. Remove bay leaves; skim off excess fat. Ladle sauce over chicken in dish. Serves 4.