1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breast halves (8 ounces each)
8 ounces (about 2 cups) fresh white mushrooms, sliced ¼ inch thick
1 small garlic clove, crushed through a press
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine or apple juice
1 can (14 ½ ounces) Italian-style plum tomatoes with juice
1/3 teaspoon dried (or 1 teaspoon fresh) oregano
2 tablespoons chopped, fresh parsley
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 and salt and pepper to taste and stir until blended. Transfer the chicken and mushrooms to a side dish.
Add the wine or apple juice to the skillet. Increase the heat to high and bring the wine or apple juice to a boil, 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 or, if using fresh oregano, 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.
Transfer the chicken to a serving platter.
Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and serve immediately.
Recipe provided by the Mushroom Council
http://mushroominfo.com/
