2 to 3 lb chicken breast
salt and pepper
1 can (28 oz size) diced tomatoes
8 oz fresh mushrooms, sliced
1 garlic clove, minced
1 medium onion, sliced thin wedges
1/2 cup sliced black olives
1/4 cup soy Sauce
Season the chicken well with salt and pepper.
Spray the large heavy skillet and cook the chicken until well browned; remove to platter as it browns, then add more chicken. Don’t crowd skillet.
When all chicken is browned and removed from skillet, add the tomatoes, mushrooms, garlic, onion, olives, and soy sauce, stirring to combine.
Arrange chicken pieces over the top of the ingredients in skillet.
Cover the skillet with lid or foil and seal.
Turn heat down to low and simmer gently for 40 to 45 minutes or until veggies are tender and chicken is cooked through.
Serve by scooping veggies onto plates and topping with chicken.