Chicken Cacciatore

12 boneless, skinless chicken breast halves, about 4 1/2 pounds
Coarse salt and ground pepper
3 tablespoons olive oil
3 pounds mushrooms, trimmed and quartered
6 garlic cloves, minced
3 cans (14.5 ounces) stewed tomatoes
1 teaspoon dried oregano

 Season chicken with salt and pepper. In a large dutch oven with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

 Add mushrooms to pan; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

 Return chicken and any accumulated juices to pan; cover, and cook until chicken is done, 4 to 6 minutes or longer, as needed. Turn chicken to coat with sauce, and serve.

 Serves 12