2 tbsp. olive oil
2 cloves garlic, minced
1/4 c. onion, chopped
6 skinless, boneless chicken breasts
1 3/4 (14 1/2 oz.) cans whole peeled tomatoes, undrained
1/4 c. dry white wine
1/2 c. frozen peas
3 tbsp. cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. dried sage
1/2 tsp. dried thyme

In heavy skillet, saute garlic and onion in olive oil until tender. Add chicken and brown on both sides (2-3 minutes per side). Sprinkle with salt, pepper, sage and thyme. Cut up tomatoes and add to chicken along with juice. Add wine and stir.

Reduce heat and simmer until tender (20-30 minutes). Add peas during last 10 minutes of cooking. Remove chicken and vegetables to platter. Thicken juice if desired. Pour over chicken and sprinkle with cilantro. Serve with rice (if desired).