2 boneless, skinless chicken breasts

Simmer in 2 tablespoons olive oil over medium heat. In a second frying pan:

2 tbsp. olive oil
1 clove of garlic, or garlic to taste, minced & fresh

Add:

1 sm. zucchini, sliced julienne style
1 sm. summer squash, julienne style
1/2 green pepper
1/2 red pepper
1 sm. onion, coarsely chopped
1 med. to lg. fresh, ripe tomato, cut in wedges
8 lg. fresh sliced mushrooms

Simmer until crisp tender. Add:

1/4 c. white wine
1/4 c. red wine
1/4 c. heavy cream
Salt & pepper to taste

Simmer until liquid reduces and thickens slightly. Place cooked chicken breasts on a platter and pour vegetable mixture over chicken. Serves 4.