Ingredients

2 large Vidalia or white onions, chopped fine
1 pound white mushrooms, or your favorite variety, coursely chopped
3 cloves of garlic, crushed
Salt and pepper
1 pound boneless chicken thighs, cut into 1/4 to 1/2 inch pieces
10 to 15 roma tomatoes, coursely chopped
1/2 to 1 pint heavy cream
Olive Oil

In a large saucepan, heat enough olive oil to coat the bottom, then add onions, mushrooms, and garlic.  Saute until the onions soften, then add chicken.  Season with salt and pepper to taste.  Cook until chicken is browned. Add tomatoes and mix well.  Cook until the tomatoes fall apart.  There will be quite  a bit of juice in the pan.  Simmer, stirring occasionally, until the liquid reduces by about 1/3.  Add cream until the sauce is a light pink.  Reduce heat and simmer, stirring frequently, until the sauce cooks down about 1/3 and darkens a bit in color.  Serve over rice or pasta.

One of the benefits of taking vacation but staying home is that I get to cook.  Usually, I get home too late to make dinner during the week.