Chicken Cacciatore - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
4 boneless skinless chicken breasts (6-8 oz each)
2 cups fresh white mushrooms, sliced 1/4 inch thick
1 small garlic clove, crushed through a press
salt & freshly ground black pepper
1/2 cup dry white wine or 1/2 cup apple juice
1 (14 1/2 ounce) can italian-style plum tomatoes with juice (or tomato sauce)
1/3 teaspoon dried oregano
2 tablespoons chopped fresh parsley

Preparation

In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side.
Add the garlic, salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish.
Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
Return the chicken, mushrooms, and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Add salt and pepper to taste.
If chicken is done, but sauce is too thin for your liking: Transfer the chicken to a side dish. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. Then return chicken to skillet.
Sprinkle with parsley and serve immediately.