Add the chicken to a pot on medium high heat and sauté in olive oil, a few minutes on each side. Remove from the pot and set aside.
Add in the mushrooms and cook for about 3 minutes, then add in the onions and a pinch of salt. Cook an additional 3-4 minutes, then add in the garlic. Cook the garlic for about 20 seconds, careful not to burn it!
Add in the white wine to deglaze the pan, scraping up the brown bits on the bottom of the pan. Add in most of the basil, tomatoes and add the chicken back in.
Cook on medium low heat with the lid offset, for 30-40 minutes. When ready to serve, garnish with the remaining fresh basil.
Since tomatoes are higher in carbs/sugar, I would recommend eating this along side a veggie, or over zucchini noodles (which requires more sauce) only on occasion.