Recipe courtesy of the Mushroom Council and mushroominfo.com

Yield: 4 portions

Ingredients

1 tbs extra-virgin olive oil
1 tsp dried (or 1 teaspoon fresh) oregano
2 tbs chopped fresh parsley
8 ounces (about 2 cups) fresh white mushrooms, sliced ¼ inch thick
1 small garlic clove, crushed thru a press
1 tsp Salt
1 tsp Freshly ground black pepper
4 boneless, skinless chicken breast (8 ounces each)
1 can (14 1/2 ounces) Italian-style plum tomatoes with juice

Directions

In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste and stir until blended. Transfer the chicken and mushrooms to a side dish. Add the wine or apple juice to the skillet. Increase the heat to high and bring the wine or apple juice to a boil, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano or, if using fresh oregano, add later. Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and serve immediately.

NUTRITION FACTS per serving

Calories	285 cal
Calories from Fat	53 cal
Total Fat	5.8 g
Total Fat	9 % of D.V.
Saturated Fat	1.1 g
Saturated Fat	5 % of D.V.
Trans Fat	0 g
Cholesterol	98.6 mg
Cholesterol	33 % of D.V.
Sodium	0 g
Sodium	285 cal
Total Carbohydrates	53 cal
Total Carbohydrates	5.8 g
Dietary Fiber	9 % of D.V.
Dietary Fiber	1.1 g
Sugars	5 % of D.V.
Protein	0 g
Vitamin A	98.6 mg
Calcium	33 % of D.V.
Vitamin C	0 g
Iron	285 cal