1 lb. skinless, boneless chicken breasts
Salt & pepper
1 tbsp. olive oil
1/4 c. chicken broth
1 med. onion, chopped
1/2 med. green bell pepper, diced
3/4 c. sliced mushrooms
1 garlic clove, minced
1 (16 oz.) can Italian style tomatoes with puree
2 tbsp. dry white wine
1/4 c. minced parsley
1 tsp. basil
1/2 tsp. oregano

1. Season chicken breasts lightly with salt and pepper. Heat over olive oil in a large non-stick skillet over medium high heat. Add chicken and saute, turning once, until lightly browned, about 3 minutes. Remove chicken and set aside.

2. Add onion to skillet. Cook, stirring occasionally, until onion is softened and translucent, 2-3 minutes. Add pepper, mushrooms and garlic; cook 3 minutes longer. Add tomatoes with puree and stir, breaking up tomatoes with spoon. Add wine, parsley, basil and oregano.

3. Cut chicken into 1 inch dice and return to skillet, along with any juices that have collected. Reduce heat to medium low. Simmer, uncovered, stirring occasionally, until chicken is just cooked through and sauce is thickened slightly, about 5 minutes. Season with salt and pepper before serving.