Recipe - Orange Cognac Chicken

4 Boneless chicken breasts
2 tablespoon Olive oil
1 Onion; thinly cut or sliced up
One half teaspoon Rosemary
One half teaspoon Marjoram
One half cup Dry red wine
1 Clove garlic; minced
One half pound Fresh mushrooms; quartered
14 One half ounce Stewed tomatoes
1 Green bell pepper; cut into
strips
2 tablespoon Cognac
2 teaspoon Cornstarch
One fourth teaspoon Grated orange peel
One half cup Whole natural almonds;
toasted *
One fourth cup Chopped parsley

Brown chicken in olive oil in large frying pan over medium heat. Remove
from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes,
until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook,
covered, 5 minutes. Stir in green bell pepper and top with reserved chicken
breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove
chicken breasts and keep warm. Mix together cognac and cornstarch; stir
into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir
in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over
chicken to serve.