Heat oil in a large saucepot and saute onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften. Add tomatoes
, tomato paste, tomato juice, shallots, garlic, basil and parsley. Season with salt and pepper. Let simmer
45 minutes until medium thickness.
Preheat a grill to high.
Season chicken breasts with salt and pepper. Grill
on both sides until cooked through. Arrange on serving platter and spoon sauce around. Serve with a side of polenta (as you would mashed potatoes
), and remaining sauce
in a gravy boat