In a large non-stick fry pan put olive oil to coat bottom over med-high heat.
Add boneless chicken and 1 c white wine. Cover and simmer 20 minutes. Add 1 tbls chopped garlic, S&P.
Raise heat and boil off all liquid. Brown chicken. Deglaze pan with 1/4 cup wine and coat with 1 c honey mixed with Dijon mustard.