Ingredients:

1 lb boneless, skinless chicken breast or thighs
4 tbs. extra virgin olive oil, divided
1 lb. Cremini mushrooms, diced
2 tbs. tomato paste
1/2 Cup dry Vermouth
1 15oz. can no salt added diced tomatoes
1/2 Tsp dried Thyme
Freshly ground black pepper
1/2 tsp Kosher salt

In a large, deep skillet, saute the chicken in 1 tbs of the oil until browned, about 3 minutes per side. Remove and set aside

Saute the onion and the mushrooms in the remaining 3 tbs. of oil until they start to brown, 8-10 minutes

Stir in tomato paste and cook for 2 minutes. Add the vermouth diced tomatoes and thyme. Simmer until sauce thickens about 10 minutes

Chop the chicken and return it and any juices to the skillet to gently cook through.

Season with pepper and up to 1/2 tsp. of salt