My Chicken Cacciatore

• 4 boneless skinless chicken breasts or thighs, cut into 3 inch pieces
• 1-1/2 Tbsps. olive oil
• 3 cloves garlic, minced
• 3-1/3 cups canned crushed tomatoes, with purée
• 2 tsps. Italian herb seasoning
• 2 Tbsps. lemon juice

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté chicken 3-4 minutes, turning frequently, until browned. Remove and set aside. Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.