• 1 Chicken breast, halved and skinned
• 1 Onion, chopped
• 3 Cloves garlic, minced
• ½ Teaspoon rosemary, crushed
• 1 Cup Homemade Italian Tomato Sauce
• ¾ Cup dry red wine
• ½ Cup chicken broth
• 3 Anchovy fillets
• 1 Tablespoons olive oil
• ½ Fresh Portobello mushroom, sliced thin
• Freshly ground black pepper

     1. Wash the chicken breasts under cold water and pat dry with paper towels.

     2. Heat the oil in a large skillet. Add the chicken and brown on all sides.
         Remove the chicken and discard all of the drippings except for 1 tablespoon.
 
     3. Add the onion and garlic to the skillet and sauté until limp. Add the wine and
         bring it to a boil. Simmer the wine until it is reduced by a third.
 
     4. Add the broth, chicken, tomato sauce, mushrooms, rosemary, anchovy fillets
         and black pepper. Bring the mixture to a boil.
 
     5. Cover and simmer for 30 minutes. Serve with homemade garlic bread hot from
         the oven.