Heat a few glugs of olive oil in a skillet or shallow pan with lid on medium heat

Finely dice the carrots, celery, and onion and sautee for a few minutes until the onion becomes translucent. Add in a whole garlic clove in it's skin. As the garlic cooks, it will soften so you can break it up into the dish and easily remove the skin

Make an opening in the veggies and place the chicken breast into the pan. You want to sear it for a few minutes on each side to seal in the juices

Once the chicken is seared and lightly brown on each side, pour the white wine into the pot and let it cook here for a few minutes to reduce slightly

Transfer the can of tomatoes and their juices to a large bowl and use a potato masher, or your hands!, to break them up. Add them to the simmering chicken, along with a handful of black olives, salt pepper, and the herbs chopped up or torn