Chicken with Tomatoes and Mushrooms

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. We had this for dinner tonight! Everyone loved it... well except for my teenager who hates everything... It's very healthy, fast and tasty too! I really couldn't do much adapting to it to make it any more healthy then it is other then switching to grapeseed oil. Serve over rice or with a thick slice of crusty bread if you don't mind the added calories and carbs.

Ingredients:
* 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
* Coarse sea salt and fresh ground pepper
* 1 tablespoon grapeseed oil
* 1 pound cremini mushrooms, cleaned and quartered
* 2 garlic cloves, minced
* 1 can (14.5 ounces) stewed or diced tomatoes
* 1 teaspoon dried oregano

Directions
1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.