Prepare the Chicken: Start by seasoning the chicken breasts with salt and crushed garlic. Let the flavors absorb for a few minutes. In a plastic container with a lid, add the flour, place the chicken breasts inside, and shake the container to evenly coat the chicken with flour. This step ensures the chicken is coated quickly and mess-free.

Sear the Chicken: Heat 1 teaspoon of oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. The goal here is not to cook the chicken all the way through, but to create a nice crust that will hold up during simmering.

Simmer with Carrots: Once the chicken is browned, add the tomato juice, water, and carrot sticks to the pan. Lower the heat to medium-low and let the chicken simmer gently for 20-25 minutes, or until the chicken is fully cooked and the carrots are tender. Cover the pan with a lid to keep the moisture in.

Sauté the Vegetables: While the chicken is simmering, heat another teaspoon of oil in a separate skillet. Add the sliced onions and cook until they become soft and translucent, about 5 minutes. Then, add the diced tomatoes and dried oregano, cooking for another 5 minutes until the tomatoes start to break down and form a sauce. Finally, toss in the whole or halved mushrooms and cook for another 3-4 minutes, just until the mushrooms are tender but still firm.

Combine the Dishes: After the chicken and carrots have finished cooking, add the sautéed vegetable mixture to the pan. Stir everything together and cook for an additional 5 minutes to blend the flavors. The mushrooms and onions should retain some of their texture, adding variety to each bite.

Serve: Remove the chicken from the heat and serve each breast with a generous helping of sauce and vegetables. The rich, tomato-based sauce with tender carrots, soft onions, and savory mushrooms makes for a balanced and hearty meal.