4 tablespoons butter
4 boneless skinless chicken breasts
½ Vidalia onion sliced thin
3 to 4 cloves garlic sliced thin
2 tablespoons Basil cut chiffonade
1 large tomato sliced
Salt and pepper to taste
In a large non-stick skillet over a high heat, melt butter. Add onions and garlic, saute for 2 minutes until onions are translucent and soft. Add chicken breast, salt, pepper and basil. Continue cooking on first side for 3 to 4 minutes. Turn and cook on second side for 3 to 4 minutes. Add a slice of tomato to each chicken breast and cover pan. Continue cooking for an additional 3 minutes.
Prep time 15 minutes. Cook time 11 minutes.