Sauteed Chicken Margherita

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon oil
• 1/2 cup red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
• 3 plum tomatoes, sliced
• 1 tablespoon fresh basil, thinly sliced
• basil sprig (optional)

1. Sprinkle chicken with seasoning, salt and pepper.
2. In large nonstick skillet, heat oil over medium-high heat.
3. Add chicken; cook, turning once, until cooked through 8-10 minutes.
4. Remove to serving plates; cover with foil to keep warm.
5. To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
6. Add wine; boil 1 minute.
7. Add tomatoes; cook just until heated through.
8. Arrange tomatoes over chicken; drizzle with sauce.
9. Sprinkle with sliced basil.
10. If desired, garnish with basil sprigs.

chicken breast halves, italian seasoning, salt, fresh ground black pepper, oil, red onion, garlic, white wine, tomatoes, fresh basil, basil

Taken from www.food.com/recipe/sauteed-chicken-margherita-305225 (may not work)