Olive Garden Chicken Vino Bianco

2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup finely chopped onions
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate. Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.