1. Grill chicken over medium-high heat until outside is well browned, but do not fully cook. 2. In a large saute pan over medium-high heat, heat oil. Cook onions until soft, add garlic, and cook a minute or two more to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid has reduced to almost nothing (be careful not to burn). Add tomatoes , 2 cups beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, then add mushrooms and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and romano cheese. Serve with orzo pasta. ---------------------------------------------------------------------------
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