Preheat the oven to 400 degrees.

Remove the chicken from the package. Place it in a plastic bag and give it a light pound with a mallet to help promote even cooking. Option to butterfly the breasts as well to make 4 thin cutlets.

Next, season the chicken with kosher salt and cracked black pepper. Finally, dust the chicken with AP flour making sure it is well coated. Shake off excess flour, and set it aside.

In an 11-inch, over-safe saucepan over medium heat add the olive oil. Once hot, add the chicken to the pan and saute it for 5-6 minutes per side. Both sides should be golden brown. Remove the chicken from the pan and set it aside.

In the same pan, add the diced onion and minced garlic, saute for 2-3 minutes. Next, add the sliced mushrooms, fresh thyme, and dried oregano. Season with kosher salt and cracked black pepper.

Once the mushrooms are tender, deglaze the pan with the white wine. Be sure to scrape up any crispy pieces from the bottom of the pan. Reduce the wine by half, then add the low sodium chicken broth and simmer over medium/low heat.

Add the drained diced tomatoes, sliced green olives, and capers. Stir well. Remove the fresh thyme sprigs. Finally, nestle the chicken breasts back into the pan. Cover with the sauce. Cover the pan with a lid and place it in the oven for 10-15 minutes or until the chicken is fully cooked through.