Butternut Squash Soup.jpg


4 boneless, skinless chicken breasts (about 1 1/2 pounds), ideally pasture-raised & organic
3 tablespoons olive oil
1 pound mushrooms, trimmed and quartered (I always buy the pre-sliced baby bella mushrooms)                                                                                                                                                                        2 tablespoons butter, ideally grass-fed
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano
sea salt & freshly ground black pepper to taste

Season chicken with salt and pepper.  In a large saucepan with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat.  Swirl to coat bottom of pan.  Cook chicken, flipping it over when it easily releases from the pan, until golden, about 4-6 minutes.  Add butter, remaining tablespoon of oil and mushrooms.  Cover the pan and cook until softened, about 5 minutes.  Add garlic, tomatoes and oregano.  Reduce heat to medium-low and cook, covered, until tomatoes have broken down, about 10-12 minutes.  Return chicken and any accumulated juices to the pan, cover and cook until chicken is opaque throughout, just another few minutes.  Coat with sauce and serve.  

You don't get much easier than that!