Chicken Garlic Sauté

Chicken Garlic Sauté 6 boneless, skinless, chicken breast 1/2 cup flour 2 Tablespoons olive oil 4 Tablespoons small diced onions 5 Garlic cloves chopped 1/2 cup dry white wine 1 Tablespoon lemon juice 1 Cup chopped tomatoes 1/2 cup chicken stock 2 teaspoons crushed basil Dredge chicken breast in flour and sauté in olive oil, browning them. Remove from the pan and finish cooking the breast in a 375-degree oven. Add the onions and garlic and sauté until the onions are translucent. Deglaze the pan with the white wine and lemon juice. Then add the tomatoes, chicken stock and crushed basil. Simmer for 8-10 minutes. Serve and enjoy.