Step 1

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Step 2

Season the chicken breasts with a generous pinch of kosher salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add onion, garlic, and mushrooms and cook on low heat until softened (7-8 minutes). Add the white wine and cook for a couple of minutes, until the sauce is simmering and some of the alcohol has had a chance to cook off (2-3 minutes). Then add the diced tomatoes, thyme, oregano, and sugar.

Step 4

Place the chicken breasts back in the pot, mix everything together and bring to a boil. Reduce hit to medium-low, cover and simmer for 30-35 minutes. Give it a good stir, taste, and add salt/pepper as needed. Add the unsalted butter and continue to cook, uncovered, for 15-20 minutes longer until the sauce has thickened somewhat and the chicken falls apart when you pierce it with a fork.

Step 5

Give it another stir, then remove from the heat and allow to cool for about 5 minutes. Ladle into bowls and dig in!