Chicken And Shiitake Mushrooms In Tomato Sauce

• 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

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.
8. Add in parsley and fresh oregano or thyme.
9. 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.
10. Spoon tomato sauce over the chicken and serve immediately.

extra virgin olive oil, chicken breast halves, shiitake mushrooms, garlic, salt, fresh ground black pepper, white wine, tomatoes, fresh oregano, parsley

Taken from www.food.com/recipe/chicken-and-shiitake-mushrooms-in-tomato-sauce-218850 (may not work)