| 3 | tbsp | butter |
| 1 | lb | chicken breast tenderloin |
| 0.94 | lb | Fire-roasted diced tomatoes |
| 3 | clove | garlic |
| 0.75 | lb | mushrooms |
| 1 | unit | onions |
| 1 | tsp | oregano |
| 1 | tbsp | pepper, black |
| 1 | tbsp | sea salt (or kosher salt) |
| 0.5 | cup | sundried tomatos |
| 0.5 | tsp | thyme |
Melt some cooking fat/butter in a large skillet placed over a medium-high heat.
Add the chicken and brown for 3 minutes on each side.
Remove chicken and set aside on a plate.
Add some more cooking fat/butter to the skillet if necessary.
Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
Add the diced onion and cook until soft, about 4 minutes.
Add the minced garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
Transfer the chicken back to the pan.
Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.