2 cloves garlic, finely minced
4 half chicken breasts
1/2 tsp. basil, crushed
1/8 tsp. crushed red pepper flakes
1 tbsp. olive oil
1 can (14 1/2 oz.) Italian style stewed tomatoes
1 can (16 oz.) can green beans, drained, Italian style
1/4 c. whipping cream

Rub garlic over chicken, sprinkle with basil and red pepper. Season to taste with salt and pepper. In skillet brown chicken in oil, then stir in tomatoes.

Cover and simmer 5 minutes then uncover and cook over medium heat 8 to 10 minutes until liquid slightly thickens. Stir in green beans and cream. Heat through but do not boil.