Rosie's 30 minute One Pot Italian Chicken

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 pound mushrooms, trimmed and quartered
• 1 Red or Green Bell Pepper thinly sliced (optional)
• some  Black Olives (optional)
• dash of red pepper flakes (optional)
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1 tsp. Sugar
• 1/4 teaspoon dried oregano
• some fresh or dried basil
•  add some grated pecorino Romano or Parmesan cheese(optional)

DIRECTIONS

1. STEP 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. STEP 2

   Add mushrooms, peppers,  cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano, other spices and optional cheese…. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

3. STEP 3

   Return chicken and any accumulated juices to pan;  add optional olives... cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, spindle  and serve.