1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini

Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4.