Step 1

Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.

Step 2

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.

Step 3

Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.

Step 4

Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.

Step 5

Reduce heat to medium and cook onion 3-4 minutes or until softened.

Step 6

Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.

Step 7

Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil.

Step 8

Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.

Step 9

Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.

Step 10

Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.

Step 11

Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.