6 thin-sliced chicken cutlets (about 1 1/2 lbs.)
2 tsp. olive oil
2 cloves minced garlic
1 c. sliced mushrooms
2 c. crushed tomatoes
1/2 c. dry red wine
1/2 tsp. oregano
1 tsp. basil

Coat cutlets with nonstick cooking spray and place in heated skillet. Saute on each side for 2 minutes. Remove from skillet and keep warm. Add oil to skillet and saute garlic and mushrooms for 5 minutes. Add crushed tomatoes and wine. Cook for 10 minutes more. Return chicken to skillet and simmer for 5 minute.