In a large sauce pan, heat 2 tablespoons of olive oil to the smoke point, add the onions and garlic and cook till the garlic starts to brown.

Add the mushrooms (fresh and dry) and stir well to coat them with the oil until they begin to wilt.

Add the tomatoes and let simmer for about 15-20 minutes.

Place the chicken breasts on a board and season well with salt and pepper both sides then sprinkle the chopped herbs on the skin side.

Heat a large enough skillet to hold all four breasts with about 2 tablespoons of the oil until warm and place the breasts in skin side down.

Raise the heat to high until you can hear the chickens sizzling, cover with a sheet of aluminum foil and place a heavy weight on top, such as another pan.

Turn the heat down to medium and let them cook. After about 8 minutes, remove the pan and the foil. You should see a small area in the center of each chicken that still looks a little raw.

Turn the breasts and continue to cook for about two minutes more.

Use a thin knife or a cake tester inserted into the breasts to check for doneness, it should be hot to the touch.

Once the chickens are cooked, slice the breasts straight down into 4 pieces, arrange them on a platter and pour the sauce over them.

Serve with either olive oil mashed potatoes or herb roasted potatoes.