Not Chicken Kiev but just as good and a lot easier.
1 � pounds boneless/skinless chicken cut in bite size pieces
S & P to taste
3 tablespoons olive oil
1 large green pepper, chopped
1 onion chopped
3 cloves garlic, finely chopped
� cup dry white wine
28 ounce can crushed tomatoes with puree added
� small can tomato paste
� cup chicken broth
3 tablespoons drained capers
1 � teaspoons dried oregano leaves
� cup coarsely chopped fresh basil leaves
Heat olive oil in heavy sauce pan, add chicken and saut� until brown, remove from pan. Add bell pepper, onion, and garlic to pan, saut� until onion is tender. Add the white wine and simmer until reduced by half, season with S & P. Add crushed tomatoes with juice, tomato paste, broth, capers and oregano, return chicken to pan. Cover and bring to a simmer for 30 minutes stirring occasionaly, add chopped basil and serve over egg noodles.