Peel garlic and mince

Chop shallots and mix with garlic

Remove leaves from thyme and mince

Wipe mushrooms clean with a damp paper towel, trim ends and slice

Trim ends from green onions and slice across

Quarter tomatoes lengthwise, scoop out seeds and cut into medium dice

Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness

Season chicken with salt and pepper and dredge in flour to coat, shaking off excess

Heat oil in a large skillet over medium high heat

Brown chicken 2 minutes per side

Remove to a plate

Add garlic, shallots, thyme and mushrooms and cook for 5 minutes

Add wine and bring to a boil, scraping up any brown bits

Add chicken broth, green onions and tomatoes

Add chicken and simmer 8 minutes or until cooked through

Serve chicken with sauce.