4 teaspoons olive oil

1 large sweet onion, diced or sliced

4 (4-ounce) boneless, skinless chicken breasts

¼ teaspoon freshly ground black pepper

2 tablespoons dry red wine

1 (15-ounce) can Muir Glen Organic No Salt Added Tomato Sauce

1 teaspoon garlic powder

½ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried parsley

⅛ teaspoon mustard powder

Pinch dried lemon granules, crushed

Pinch dried red pepper flakes

1 teaspoon lemon juice

¼ teaspoon granulated sugar

Optional: 4 tablespoons grated Parmesan cheese

• Heat a deep nonstick skillet on medium. Add the olive oil and chopped onion; sauté the onion until transparent. Push to the edges of the pan.

• Add the chicken breasts. Sprinkle the pepper over the chicken. Pan-fry for 2 minutes on each side. Use tongs to transfer the chicken breasts to a bowl or platter; set aside.

• Add the wine to the pan. Bring to a boil and cook for 2 minutes, stirring the wine into the onion and using the spoon or spatula to scrape (deglaze) the bottom of the pan.

• Add the tomato sauce, garlic powder, basil, oregano, parsley, mustard powder, lemon granules, red pepper flakes, lemon juice, and sugar to the pan; stir to combine.

• Add the chicken back to the pan, spooning some of the tomato sauce over the top of the chicken. Reduce heat. Simmer, covered, for 45 minutes. Serve immediately, topped with freshly grated Parmesan cheese.