Chicken Cacciatore

Ingredients:
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup white wine
shallots
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/2 cherry tomatoes
1/4 teaspoon dried oregano
pasta or rice

Preparation:

Sear your seasoned breasts (or legs) in the hot oil over medium heat until golden on each side, about 5 minutes each. Remove chicken and set aside. Add white wine and dig up the bits of chicken left on the bottom, boil for 5 minutes with mushrooms and shallots (until soft) then add tomatoes and oregano and cook about 10 minutes, covered. Add the chicken back in with accumulated juices and cover with a lid. Cook until chicken is at 180 degrees. Serve over rice or pasta.