Instructions: Sprinkle the chicken with a 1/4 teaspoon of salt.

In a large non-stick fry pan, heat the oil over medium-high temperature heat.

Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside.

In the same pan, layer potatoes, onion, chicken, mushrooms, and tomato.

In 1-cup measure, mix together broth and wine. Pour over chicken and vegetables. Sprinkle oregano, remaining salt and pepper over all.

Heat to boiling; cover, reduce heat to medium-low and cook for about 20 minutes or until the chicken and vegetables are fork tender.

Sprinkle with fresh parsley before serving.

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