- 4 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 3 boneless skinless chicken breast halves, cut into strips
- 1/8 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup dry white wine
- 3 medium tomatoes, sliced
- In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7 to 10 minutes. Add the white wine and cook for an additional 2 minutes.
- Remove the chicken to a platter. Saute the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.