[Caged Great]

A chicken dinner with a Tomato and wine sauce.

3 chicken breasts
Three Tablespoons of White wine (The type I use is a Georges Dubeuf Beaujolais-Blanc Chardonnay, which is a fairly moderately priced wine $15-$17, also tastes good on it's own, which if you're cooking with a wine, it should taste good as well)
Two Tablespoons of Olive Oil
3-4 cloves of garlic (depending on size)
1 tablespoon of Thyme
Salt + Pepper (not much)
8 mid sized tomatoes
4 white mushrooms
2 oz of spinach

Get a sauce pan, put the oil and wine in the sauce pan (mine has a 2 1/2 inch side to it), along with the finely chopped garlic and diced mushrooms and then the chicken breasts on top. It should be mostly covered the entire duration except when adding the tomatoes and spinach (I hate the lid rattling, so I keep it off slightly)

You can prep before starting to cook by chopping the tomatoes in half, or after as it takes no time.

I have a gas range, so the cook time might be quicker. I put it on high, after about 3.5 to 4 minutes move the chicken over, and put the half tomatoes in, face down, and then put the chicken on top of the tomatoes and repeat until all 8 tomatoes are in. Let it cook for about 15 minutes, then peel the skins of the tomatoes (optional, but it means you won't have them in the sauce and they come off easy) and then mush the tomatoes. Let it cook again for another 10-11 minutes (basically 1/2 hour in total), remove the chicken breasts and put them on the plate. Dice the spinach, and put it in with the tomato sauce and let it simmer for about 5 minutes to allow it to thicken.

put sauce on the chicken and you're set (if it is too soupy, leave it on the stove to burn off some liquid, usually caused by too large of tomatoes)

I use mashed potatoes and broccoli for sides personally, but whatever works for you.

I personally prefer a more tart tasting sauce so I add an extra splash of wine beyond what is called for. If you want it more mild, less wine.