Chicken Scampi

This is one of my favorite chicken recipes, adapted from several different versions of scampi recipes. Something about garlic, wine, and butter with chicken seems so natural and so delicious.

4 boneless skinless chicken breasts, cut into strips 1-inch wide
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1/2 cup white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt
Pepper
1/2 cup green onions, finely sliced
3 or 4 tomatoes (seeds removed), cut into large dice or 2 tablespoons snipped sundried tomoates

Season chicken breast strips with salt and pepper. Quickly brown on all sides in olive oil in large skillet over medium-high heat. Reduce heat to medium. Add 1 tablespoon butter, and garlic. Let simmer a few minutes. When you can smell the garlic, add remaining butter, wine, basil, and oregano. Stir and simmer 10 minutes until sauce reduces to about half. Add green onions and tomatoes. Toss and simmer just to heat through.

Serve over cooked pasta or rice.