4 skinless and boneless chicken breasts - I used 6 boneless & skinless chicken tenders salt and pepper to taste 2 T. vegetable oil 1/2 c. chopped onion 1 can tiny dice tomatoes 1 garlic clove, minced 1 c. sliced mushrooms - I used 1 can of the sliced, drained 1/4 c. white wine - chardonnay
Sprinkle each chicken breast with dash each salt and pepper. Heat oil in 9 or 10 inch skillet and add chicken. Cook over low heat, turning once, until golden brown on both sides. Remove chicken to a plate, try to keep warm. Add onion and garlic to skillet and saute till onion is tender, about 3 minutes. Add mushrooms and continue to saute 3 minutes longer. Add tomatoes, wine and dash each salt and pepper. Cook 10 minutes stirring frequently. Put chicken back in skillet, cover and cook at med. low till chicken is cooked throughout.