2 TBSP OLIVE OIL
8 BONELESS SKINLESS CHICKEN BREASTS
2 GARLIC CLOVES
3/4 C DRY WHITE WINE (I USED ZINFANDEL)
1/4 POUND SUN-DRIED TOMATOS, CUT INTO THIN STRIPS
12 BLACK ITALIAN OLIVES (I USED REGULAR RIPE OLIVES-1 CAN)
1/4 TSP FRESHLY GROUND PEPPER

RECONSTITUTE THE DRIED TOMATOS ACCORDING TO THE PKG DIRECTIONS (SAVE THE LIQUID FOR LATER)
IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM HEAT. ADD THE CHICKEN AND COOK,TURNING, UNTIL BROWNED, ABOUT 5 MINUTES A SIDE.
ADD GARLIC AND WINE AND COOK AT HIGH FOR ABOUT 2 MINUTES.
COVER, REDUCE HEAT AND SIMMER 15 MINUTES.
ADD TOMATOS AND MUSHROOMS. COVER AND SIMMER 10 MINUTES LONGER UNTIL CHICKEN IS TENDER.
IF YOU NEED TO , ADD LIQUID FROM THE TOMATOS.
ADD OLIVES AND PEPPER AND SERVE.
GOOD WITH PASTA AS A SIDE DISH.