Mediterranean-style Chicken

Pat the boneless skinless chicken breasts dry with paper towels and season both sides generously with salt and oregano.

Heat oil in a large skillet over medium-high heat, then add the chicken breasts in batches and sear for 3-4 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add the chopped onion and cook over medium heat for 2-3 minutes until softened and fragrant.

Stir in the minced garlic and cook for 30 seconds, then add the tomato sauce and tomato purée, mixing well to combine.

If using wine or brandy, deglaze the pan by pouring it in and scraping up any browned bits from the bottom with a spoon.

Return the seared chicken breasts to the skillet, nestling them into the sauce, then add the canned mushrooms with their liquid, sliced olives, and capers.

Reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly.

Stir in the lemon juice and taste the sauce, adjusting salt as needed.

Serve the chicken and sauce over the cooked rice, spooning the sauce generously over each portion.