Wash all vegetables, brush off mushrooms, slice onions, peppers, and peel garlic.
In a hot skillet, add olive oil (i use extra virgin - for the extra taste).
Place your vegetables and some of your garlic into the skillet and turn down the heat. Cook until semi-translucent (you don't want them all limp and soggy).
Remove vegetables out of the skillet and place them into a heat proof bowl or dish for the time being.
While the vegetables were cooking, I prepare the boneless chicken breast by putting them one-by-one, into a ziplock plastic bag - closing the top of the bag - leaving it open about an inch for the air to escape. I then use a meat mallet to pound out the chicken breast. I want them nice and thin so that they'll be nice and tender.
Place the chicken breasts into a hot skillet - cooking them on high heat for 3 to 4 minutes on each side. A nice golden brown, but not crusty (just nice to look at). If you 'over' cook them, they will be tough and chewy.
In a separate bowl, mix the wine and cream of mushroom soup together with a whisk until incorporated.
Add the cooked vegetables to the skillet containing the chicken breasts. Pour the soup/wine mixture into the skillet. Pouring it over the chicken and vegetables. Add your butter, salt, pepper and garlic to taste.
Mix slowly so that all are covered under the sauce. Simmer 30 minutes. Make sure liquid does not all evaporate (you want it for a sauce).
Make sure your white rice is cooked when the simmering is finished.
Serve on individual plates:
A large scoop of rice in the middle of the plate, and a chicken breast either to the side of the rice or on top of the rice. Pour or spoon, vegetables and sauce over chicken - and rice too, if you wish.