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Dr. Lee's Red Wine Chicken Stew

['1 tbsp olive oil', '2 cloves of garlic, mashed', '1/2 cup chopped tomatoes', '2 boneless chicken breasts', '1 cup sliced onion', '1 cup sliced mushrooms', '1 cup full-bodied red wine', '1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)', '1/4 tsp thyme']

In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.

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