Chicken with Orzo

8 ounces Orzo
(cook as directed on package)
4 chicken breasts, boneless
skinless, thinly sliced
1 can "Salt Free" Diced Canned Tomatoes
Or
2 fresh large tomatoes, diced
1 white onion, diced
1-2 cloves garlic, minced
salt to taste)
white pepper to taste
3-4 Tablespoons Olive or Vegetable Oil
1/4 cup very dry sherry (optional)
(not cooking sherry)
1/4 teaspoon oregano
Place oil in a 10-inch skillet and heat. Sauté garlic
and onion until tender (not burned). Remove garlic
and onion and lightly cook chicken cutlets in same
pan keeping the oil and drippings. After chicken
turns white, replace onions and garlic Add 1 can of
salt-free diced tomatoes, salt, pepper, oregano and
dry sherry. Cover and simmer 1/2 hour until tender
and cooked. Add cooked orzo into the skillet and
devour! "Yum Yum"!