Silence is Golden.

This is just how I felt this morning- I had three hours this morning, yes three hours with no children, no work, no phone ringing, just silence. Feeling fully restored, I am posting yet another fabulous chicken recipe.

Healthy, easy and delicious is this rustic meal.

I hope your day holds moments of silence as well.

Rustic Chicken with Mushrooms, Olives and Tomatoes

serves 4

2 tbsp. olive oil

4 boneless chicken breasts

1 onion, sliced

1 tbsp. minced garlic

1 large portobello mushroom, brushed clean, stemmed and cut into 1/4 inch slices

Salt and pepper

1/2 cup dry white wine

1 can (14 ounces) diced tomatoes with juices

1/2 chicken broth

1/4 cup Kalamata olives, pitted and halved

2 tbsp. balsamic vinegar

2 tsp. minced fresh rosemary

Heat olive oil in large skillet over medium-high heat and cook chicken just until golden, about 3 minutes on each side. Transfer the chicken to a plate and set aside.

Reduce the heat to medium, add the onion, and saute about 5 minutes. Add the garlic and cook, stirring often, about 3 minutes longer. If the pan seems dry, add another tbsp. of olive oil. Add the mushroom slices and cook until they release their juices and begin to brown, about 5 minutes. Season to taste with salt and pepper.

Add the wine and scrape up any browned bits from the pan. Return the chicken to the pan and simmer until the wine is reduced by half, about 3 minutes.

Add the tomatoes and their juices, broth, and olives and reduce the heat to low. Simmer the chicken, uncovered, turning occasionally, until it is cooked through and tender, about 30 minutes

Transfer the chicken breasts to a platter or individual plates and cover with foil to keep warm. Add the balsamic vinegar and 1 tsp. fresh rosemary to the pan and boil for 2 minutes. Pour the sauce over the chicken, sprinkle with rosemary and serve right away.

*can be served over pasta or rice or just alongside a green salad.