1/2 cup chopped onion
4 finely chopped garlic cloves
1/2 cup chopped celery
1 1/2 tablespoons basil, or to taste
1 tablespoon marjoram, or to taste
1 (14.5 ounce) can diced tomatoes or 5 fresh seeded tomatoes
Salt and pepper to taste
1 cup white wine
2 pounds boneless skinless chicken breasts (or equal amounts
veal or peeled shrimp)
1/2 pound chopped mushrooms
Heat thin layer of olive oil in large saute pan. Saute onion and garlic for about 3 minutes; add celery. Saute for 5 minutes more then add the basil and marjoram. Cook for 3 minutes; add tomatoes. Season with salt and pepper. Add the wine and simmer for 30 minutes on lowest heat setting.
Meanwhile, season chicken (or veal) with salt and pepper. Heat a thin layer of olive oil in a skillet and saute until just browned. (If using shrimp, do not saute. Just add to tomato mixture). Add meat to tomato mixture and cook until no longer pink, about 20 minutes for chicken or veal, 10 minutes for shrimp.
Add mushrooms before serving and heat through.
Serve over pasta.