Chicken in Mushroom Sauce

4 boneless, skinless chicken breasts
2 Tbsp olive oil, divided (flavored olive oil can really kick this recipe up a┬ánotch. For this recipe, I used the chili oil – only problem: it was too spicy for the 3 year old and the preggo mommy)
1 small can sliced mushrooms or 4 oz fresh
1 tsp dried oregano
1 tsp each salt and pepper
1 clove minced garlic
1 can (14.5 oz) diced tomatoes (I have used plain, rotel, or Italian style – all are great)
1/4-1/2 cup Chicken broth

Heat 1 Tbsp oil in a large skillet. Add chicken, cooking until slightly brown on both sides. Set chicken aside, covered with foil. Add remaining oil to skillet and heat, adding garlic. Saute for about 5 minutes. Stir in mushrooms, and seasonings. Cook until mushrooms are tender. Add tomatoes and broth, cooking an additional 5-10 minutes. Return chicken to skillet. Cover and simmer about 15-20 minutes, until the chicken is done.

I typically serve this dish with pasta and top with cheese: