Chicken breast in mushroom-tomato sauce (lactose free)

Ingredients

• 700 g Chicken breasts, cut into strips
• 430 g Champignons, cleaned, sliced
• 300 g Tomatoes, raw, pureed in food blender
• 150 g Cream, heavy, lactose free
• 2 clove Garlic, minced
• 1 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 1 tsp Oregano, dried, crushed
• 1/2 tsp Black pepper, fresh ground

Method

1. Season chicken strips with salt and pepper.
2. Take a large saucepan with a tight-fitting lid, and heat oil in it over medium-high heat; swirl to coat bottom of pan.
3. Cook the chicken, turning the strips when they easily release from the pan, until golden. This will take 4 to 6 minutes. Transfer to a plate.
4. Add mushrooms to the same saucepan; cover, and cook until softened, about 5 minutes.
5. Add garlic, tomatoes, heavy cream, and oregano.
6. Reduce heat to medium-low; and cook more covered, until tomatoes have broken down, about 10 to 15 minutes.
7. Return chicken and any released juice to the pan. Season still with salt and pepper if necessary.
8. Cover and cook until chicken is opaque throughout, 4 to 6 minutes.
9. Turn chicken to coat with sauce, then serve.