Brown the chicken breasts in skillet with the oil.
Remove chicken. Saute the onions and garlic powder in same pan that you browned the chicken in. Do not let onions brown. Just until tender.
Combine the tomatoes, tomatoe sauce, salt, pepper, oregano, celery seed and bay leaves. Put the chicken back in the skillet and pour tomato mixture over same. Cover and simmer for 30 minutes. Then stir in white wine and cook uncovered for another 15 minutes or until chicken is tender. Turn occasionally. Remove bay leaves.
NOTE: If you are serving this dish with mashed potatoes or rice, you might want to double the sauce portion of the recipe. It's mighty good over taters or rice.