Chicken And Shiitake Mushrooms In Tomato Sauce - cooking recipe

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

Preparation

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.
Add in the garlic, salt, and pepper; stir until blended.
Transfer chicken and mushrooms to a side dish; add wine to the skillet.
Increase heat to high; boil the wine, scraping up any browned bits from the bottom of the skillet, until reduced to a thin film.
Add the tomatoes; 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; heat to a gentle simmer, stirring to combine.
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.
Spoon tomato sauce over the chicken and serve immediately.