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Sprinkle chicken with salt and pepper.
Heat the oil in a heavy pan and sauté the chicken for 8 to 10 minutes, until golden brown all over. Add the onion, rosemary, thyme, garlic, and mushrooms. Cook, stirring, for 5 minutes, then spoon off the fat.
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Add the wine, broth, tomatoes, and cook, scraping off the browned bits on the bottom of the pan.
Simmer uncovered for 10 minutes.
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