4 chicken boneless breast halves (with skin or without)
Salt and pepper to taste
6 whole cloves garlic, peeled
2 Tbsp butter
1/4 pound of small cremini mushrooms
3 Tbsp finely chopped shallots
1/4 cup Port wine
3/4 pound plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)
1 Sprinkle chicken with salt and pepper.
2 Drop garlic into a small saucepan of boiling water, cook for 5 minutes, set aside.
3Heat butter in a heavy skillet and add chicken pieces. Cook over mediumhigh heat until lightly browned on one side, about 1 minute. Turn andcook about 1 minute on the second side. Add mushrooms and cook, turningchicken occasionally, about 2 minutes.
4 Add shallots and thegarlic cloves. Add Port wine, tomatoes, salt and pepper to taste. Coverand cook 10 minutes, or until chicken is cooked through. Transferchicken and tomatoes to a warm platter. Cook sauce down a minute ortwo. Pour onto chicken.