1 Tbsp. extra-virgin olive oil 4 boneless, skinless chicken breast halves (8 oz. each) 8 oz. (about 2 cups) fresh white mushrooms, sliced 1/2-inch thick 1 small garlic clove, crushed thru a press 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 cup dry white wine or apple juice 1 can (14-1/2 oz.) Italian-style plum tomatoes with juice 1/3 tsp. dried (or 1 tsp. fresh) oregano 2 Tbsp. chopped, fresh parsley

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.