Baked Chicken with Tomato/Wine Sauce

1 tbsp oil
6 oz chopped onion
6 oz sliced mushrooms
2 cloves garlic
2 tsp italian seasonings
4 oz dry red wine
28-oz can diced tomatoes
2 tbsp ketchup

Brown onion and mushrooms in oil, adding garlic once almost done. Add the remaining ingredients and cook over very high heat until sauce is very dry. If you want the tomatoes a little more cooked down, add a little water the first time it dries out and keep cooking. It should make no more than 2 cups.

To serve, I brown a boneless chicken breast in a non-stick pan (dust with salt, pepper, and oregano or basil first). Top with 1/3 cup of sauce and bake for 30-40 mins at 350F. Top with a little grated cheese and broil until melted. I personally don't like this cold, but my mother does.

For entire sauce: 519 cals (15g fat, 73g carbs, 14g protein, 11g alcohol)

For 1/6 of sauce: 87 cals (2g fat, 12g carbs, 2g protein, 2 g alcohol)

So an entree made with 1/6 sauce, 6oz chicken breast, 1/2 ounce grated cheese: 303 cals (10g fat, 12g carbs, 41g protein, 2g alcohol)

I serve this with 2 cups of broccoli on the side. I've made it for dinner parties using slightly more sauce, and cooking it on a small bed of cooked pasta.

(Picture added - 8oz chicken breasts, before cheese put on top.)