Chicken with Tomatoes and Mushrooms **

Memory Lowe

Delicious and easy!

4 boneless, skinless chicken breast halves

Coarse salt and ground pepper

1 Tbsp. olive oil

1 lb. mushrooms, trimmed and quartered

2 garlic cloves, minced

1 can (14.5 oz.) stewed tomatoes (I like Del Monte brand)

¼ tsp. dried oregano

Season chicken with salt and pepper.  In a large (5 qt.) saucepan with a tight fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes.  Transfer to a plate.

Add mushrooms; cover and cook until softened and browned on one side.  Add garlic, tomatoes, and oregano.  Reduce heat to medium-low; cook covered until tomatoes have broken down, 10-15 minutes. Return chicken and any accumulated juices to pan; cover and cook until chicken is opaque throughout, 4-6 minutes.  Turn chicken to coat with sauce, and serve.