Chicken Cacciatore II

Heat a large skillet or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then brown them in the skillet for 3-4 minutes per side until golden, working in batches if necessary to avoid crowding.

Remove the browned chicken from the skillet and set aside on a plate.

In the same skillet, add the chopped onion and sauté over medium heat for 3-4 minutes until softened and translucent.

Add the minced garlic and sliced mushrooms to the skillet, stirring frequently, and cook for 2-3 minutes until the mushrooms begin to soften.

Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and let it simmer for 1-2 minutes to slightly reduce.

Add the tomato sauce, canned whole plum tomatoes (with their juice, crushed by hand), fat-free chicken broth, basil, oregano, and bay leaf to the skillet, stirring to combine.

Return the browned chicken breasts to the skillet, nestling them into the sauce and ensuring they are partially submerged.

Reduce the heat to medium-low, cover the skillet, and simmer gently for 20-25 minutes until the chicken is cooked through and tender, stirring occasionally and basting the chicken with the sauce.

Remove the bay leaf, taste the sauce, and adjust seasoning with salt and pepper as needed before serving.