• Season chicken all over with salt and pepper. Heat olive oil in heavy cast-iron pan set over medium heat; brown chicken well all over. Add garlic; sauté for 1 minute. Remove chicken from pan and keep warm.
• Stir in white wine and tomatoes until well mixed. Stir in cream; bring to simmer. Return chicken to pan; cover and simmer on low until chicken is cooked through. Stir in half of the basil and the oregano until well mixed. Quickly bring sauce to boil; boil until thickened.
• Transfer chicken to plates. Remove sauce from heat; stir in remaining basil. Season with salt and pepper to taste; spoon over chicken.

Recipe provided by Joseph Ciminera