Rosemary Chicken with Tomatoes and Peppers

Heat oil in a skillet over medium heat.
Sauté chicken in oil until golden, about 5 minutes; drain.
Add broth, wine or broth, garlic, salt, and pepper; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add tomatoes, peppers, and mushrooms.
Simmer, covered, for 15 minutes, or until chicken is cooked through.
Transfer chicken to a serving dish and keep warm.
In a small bowl, combine cornstarch, water, and rosemary; stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Serve chicken over noodles or rice; spoon sauce over chicken.

Ingredients