Sear the Chicken: Season the chicken liberally with some of the garlic powder, salt and pepper. In a cast iron skillet over medium-high heat, sear the chicken breast in a tablespoon of olive oil, on both sides. Once browned on both sides after approximately 10-15 minutes, remove from the skillet and set aside.
4 Chicken breasts
Saute the Vegetables: In the same skillet, add the shallots and garlic, and saute until translucent. Add the peppers and mushrooms, and continue to saute. Once the mushrooms have cooked down, add the tomato paste and cook through for 2-5 minutes.
1 cup Button mushrooms, 2 Bell peppers, 2 Shallots, 4 cloves Garlic, 2 tablespoon Tomato paste
Make the Sauce: Add the whole tomatoes, and smash them down. Add the spices and olives, and cook for 5-7 minutes.
1 teaspoon Chilli flakes, ½ tablespoon Oregano, ½ tablespoon Dried thyme, ½ tablespoon Garlic Powder, 796 mL San marzano tomatoes, ½ cup Olives, Salt and pepper to taste
Put it Together: Put the chicken back in the skillet, and simmer on medium heat for another 15-20 minutes.