Cook chicken breast in a lightly oiled pan over medium-low heat.

Add a spoonful of garlic and sauté until lightly browned.

Remove the chicken and set aside. Pour a splash of any leftover wine into the pan.

Cut cherry tomatoes in half and add approximately 4 handfuls to the pan.

Chop 1-2 onions into sizes similar to the tomatoes and add them to the pan.

Add 1 tsp salt, a pinch of pepper, 1 tbsp parsley, and 1 tbsp basil powder. Cook for 15 minutes until the ingredients release their juices.