3 TBSP Extra Virgin Olive Oil
2 Clove Garlic (minced)
3 Boneless Skinless Chicken Breast Halves
1/4 tsp Salt
1/2 tsp Coarsely Ground Black Pepper
1/2 Cup Dry White Wine
3 Medium Tomatoes (sliced)
1/2 Cup Sliced Mushrooms
Cut each chicken breast into strips.
In a medium skillet, heat the oil and garlic over medium heat.
Sprinkle the chicken with the salt and pepper.
Add each chicken strip to the skillet.
Cook for 8 to 10 minutes.
Add the white wine.
Cook for an additional 3 minutes.
Remove the chicken to a platter.
Saute the tomatoes and mushrooms in the skillet until tender.
Place the tomatoes over the chicken and cover with the pan drippings.
Serve.
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