Directions

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook until browned on both sides. Remove chicken; set aside. Add onion, parsley, basil and garlic powder to skillet; cook and stir until onion is tender. Return chicken to skillet.
2. Carefully pour tomatoes and mushrooms over chicken mixture in skillet. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until liquid is reduced and chicken is no longer pink (165°F). Season with salt and pepper to taste. Transfer chicken to plates. Spoon with tomato mixture, and serve.