You will need: 1lb boneless, skinless chicken (I use 5-6 tenders) | 3tbsp olive oil | 1 onion chopped fine
4 garlic cloves, minced | 1 14.5 oz can of Italian diced tomatoes | 1/3 cup heavy cream
Pat chicken dry and season with s&p. Heat 1tbsp olive oil in a large skillet over medium-high heat. Cook chicken until done, transfer to a plate.
Heat remaining oil in the pan. Cook onion until softened, about 5 minutes. Add garlic and cook about 30 seconds. Stir in tomatoes, cream and 1/4 tsp salt and bring to a boil. Add chicken back to the pan (I usually go ahead and cut the chicken into bite size pieces before adding back to the pan). Simmer about 10-15 minutes minutes or until the sauce has thickened.
Serve over rice or pasta.