1 tablespoon extra virgin olive oil
4 boneless and skinless half chicken breasts
1 container (3.5 ounces) Shiitake mushrooms, stems discarded, large caps halved OR quartered
Salt and freshly ground black pepper, to taste
1/3 cup red or white wine (optional)
1 can (15 ounces) tomatoes with their juices
1 tablespoon chopped fresh Italian (flat leaf) parsley
1 small garlic clove, crushed through a press
1 strip (2 x 1/2-inch) orange zest (remove with vegetable peeler)
1 tablespoon torn fresh basil leaves (optional)
Heat oil in a large nonstick skillet over medium heat. Add the chicken and mushrooms. Cook, turning occasionally, until lightly browned, about 5 minutes per side. Sprinkle with salt and pepper. Transfer to a side dish. (chicken will only be partially cooked.)
Add the wine, if using, to the hot skillet and boil, until reduced by half. Add the tomatoes, parsley, garlic and orange zest; heat to boiling. Return the chicken, Shiitake and any juice on the plate to the skillet. Cover and cook, over medium heat, 10 minutes, or until the chicken is cooked through.
Transfer the chicken to a warmed platter; cover with foil. Turn the heat to high and boil the tomato mixture, uncovered, until thickened, about 5 minutes. Season the sauce with salt and pepper.
Spoon the sauce over the chicken and serve with rice or pasta.
Makes 4 servings.