1/4 lb. fresh Shitake mushrooms (or reg. mushrooms)
2 tsp. olive oil
4 skinned chicken breasts
1 can (32 oz.) tomatoes, chopped & drained
1 tbsp. fresh chopped parsley
1 tsp. dried basil leaves
1/4 tsp. salt
1 clove garlic, minced
1 orange rind strip (2 x 1/2 inch)
1 tsp. lemon juice

Wipe mushrooms with damp towel, carefully removing caps, and discarding stems. Heat oil in large skillet until hot - add chicken and cook 3 minutes each side until lightly browned. Add remaining ingredients, except lemon juice. Cover and cook over medium heat until chicken is tender. Remove chicken and keep warm. Continue boiling liquid over medium heat for about 5 minutes, until liquid is reduced to about 1 3/4 cups. Add lemon juice and discard orange rind. Serve over fettuccine.