Slice chicken into bite sized pieces and cook in a Tbsp of olive oil. Cook gently, over medium heat, to prevent chicken drying out. Remove cooked chicken from the skillet.
2. Place onion, shredded carrot, garlic, and a Tbsp of olive oil in the same skillet over medium heat. Let cook until everything starts to soften, stirring occasionally.
3. While onions are cooking, cut tomatoes into quarters, and chop mushrooms - I diced mine very very small, but you could just chop them roughly if you love mushrooms. Add both to the skillet with 1 tsp of salt and let cook until soft.
4. Add wine to the skillet and bring to a simmer. Cook until the sauce starts to reduce. Turn off heat and add cream. Stir until well combined. Salt to taste. Add chicken to the skillet and mix until coated with sauce.
5. Serve over warm rice or pasta.