Chicken with Shiitake Tomato Sauce - serves 4

Preparation time: 60 minutes - cook time:45 minutes

1 tbsp extra virgin olive oil
4 boneless, skinless chicken breast halves
1 container (3 1/2 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, undrained
1 tbsp chopped fresh Italian (flat leaf) parsley
1 small garlic clove, minced
1 strip (2x 1/2-inch) orange zest
1 tbsp torn fresh basil leaves, optional

Heat oil in large nonstick skillet over medium heat. Add chicken and mushrooms. Cook, turning occasionally, until lightly browned, about 5 minutes per side. Sprinkle with salt and pepper. Transfer to dish. (Chicken will only be partially cooked.)
Add wine, if using, to hot skillet and boil, until reduced by half. Add tomatoes, parsley, garlic and orange zest; bring to a boil. Return the chicken, shiitake and any juice on the plate to the skillet. Cover and cook, over medium heat, 10 minutes, or until chicken is cooked through.
Transfer the chicken to a warmed platter; cover with foil. Turn heat to high and boil tomato mixture, uncovered, until thickened, about 5 minutes. Season sauce with salt and pepper.
Spoon sauce over chicken. Serve with rice or pasta.