Chicken Cacciatore Restaurant Style - cooking recipe

Ingredients

2 lbs boneless skinless thin cut chicken breasts
2 (8 ounce) cans tomato sauce
1/2 cup white zinfandel wine (or any good cooking wine to your liking)
2 tablespoons rosemary (use more or less to your taste & see my note below)
1/2 lb of store mushroom (packaged sliced or you slice)

Preparation

In a large cooking skillet, place thin cut slices of chicken then pour the zinfandel over top *note you can eyeball the amount of wine you put in to your liking*.
place sliced mushrooms over top of chicken along with the tomato sauce and rosemary.
Bring to a simmer and remain cooking at a simmer. Do not boil it.
When mushrooms shrink down and chicken is no longer pink, soft and tender, remove from heat and serve.
Now, there are tons of ways to serve this. I personally like mine over white or whole grain rice but you can serve it over penne or a linguine type of pasta. The sauce is NOT a thick sauce. It is very watery so do not expect this to be thick over the pasta.
*NOTE Also, I put my Rosemary in a mortar & pedstal and really grind it down. If you have very fine Rosemary, that works great too!