Categories: Chicken, Main Dish

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 (6 -8 ounce) boneless skinless chicken breast halves
• 1 (3 1/2 ounce) package shiitake mushrooms, stems discarded and caps sliced
• 1 garlic clove, crushed through a press
• salt
• fresh ground black pepper
• 1/2 cup dry white wine
• 1 (14 1/2 ounce) can whole tomatoes with juice
• 1 teaspoon minced fresh oregano or 1 teaspoon fresh thyme
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oil in a large skillet; add in the chicken and mushrooms; cook over med-low heat until golden, about 3 minutes on each side.

2. Add in the garlic, salt, and pepper; stir until blended.

3. Transfer chicken and mushrooms to a side dish; add wine to the skillet.

4. Increase heat to high; boil the wine, scraping up any browned bits from the bottom of the skillet, until reduced to a thin film.

5. Add the tomatoes; heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.

6. Return the chicken, mushrooms, and any juices to the skillet; heat to a gentle simmer, stirring to combine.

7. Cover and cook over med-low until the chicken is cooked through, about 8 minutes. Add in parsley and fresh oregano or thyme. Transfer chicken to serving platter; boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes; add salt and pepper to taste.

8. Spoon tomato sauce over the chicken and serve immediately.

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