Ingredients
6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed
1/2 teaspoon pepper
2 teaspoons olive oil
8 ounces fresh mushrooms, sliced (about 2 1/2 cups)
1 medium red onion, chopped (about 3/4 cup)
2 medium cloves garlic, minced
14.5 ounce can diced no-salt-added tomatoes, undrained
1/2 cup marsala, dry white wine, chicken broth or commerical low sodium broth
1 teaspoon sugar
1 teaspoon dried oregano, cumbled
1/2 teaspoon dried thyme, crumbled
1/4 to 1/2 teaspoon crushed red pepper flakes
Preparation
Season both sides of chicken with pepper.
Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook chicken for 2 to 3 minutes on each side, or until golden brown. Transfer chicken to a plate.
Reduce heat to medium and add mushrooms, onions, and garlic to skillet. Cook for 3 to 4 minutes or until vegetables are tender, stirring occasionally.
Stir in remaining ingredients. Return chicken to skillet and spoon sauce over chicken. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, covered for 25 to 30 minutes or until chicken in no longer pink in center.
