| • | Place a large skillet over medium heat and add olive oil.
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| • | Add two tablespoons of white wine and the chicken breasts. Sauté for 4 to 6 minutes on each side, till golden in color.
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| • | Remove the chicken from the skillet and keep aside.
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| • | Sauté garlic cloves in the skillet for 30 seconds.
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| • | Add onion and stir for another 3 minutes.
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| • | Add in the tomatoes and bring the mixture to a boil.
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| • | Lower the heat and add half cup of white wine. Simmer for 10 minutes.
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| • | Add thyme and basil and simmer for another 5 minutes.
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| • | Add the chicken to the skillet and cover.
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| • | Cook on low heat, till the chicken is well cooked and is no longer pink from the inside.
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| • | Add olives and parsley to the chicken and cook for 1 minute.
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| • | Season with salt and pepper.
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| • | Serve hot. |
