4 chicken boneless breasts (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 Chop garlic and shallots.
3 Heat butter in a heavy skillet and add garlic and shallots, then chicken pieces.. Cook over medium high heat until lightly browned on one side, about 2-3 minutes. Turn and cook about 2 minutes on the second side. Add mushrooms and cook, turning chicken occasionally, about 5 minutes.
4 Add Port wine and salt and pepper to taste. Cover and cook 10 minutes, or until chicken is cooked through. Transfer chicken to a warm platter. Add tomatoes and cook sauce down a minute or two. Pour onto chicken.