Cut the chicken into large bite-sized pieces and season with salt and pepper.

Coat the seasoned chicken pieces with flour, ensuring even coverage.

Chop the tomatoes into bite-sized pieces.

Heat olive oil in a frying pan over medium heat.

Place the chicken pieces in the hot pan, skin side down, and pan-fry until crisp and browned on the surface.

Flip the chicken and brown the other side.

Once both sides are browned, top the chicken with the chopped tomatoes.

Sprinkle with salt, pepper, and white wine.

Cover the tomatoes with melting cheese.

Cover the pan with a lid and cook until the cheese is melted and bubbly and the chicken is cooked through.

Slide the chicken onto a plate for a neat presentation.

If there is too much liquid in the pan, remove the lid and evaporate some of the liquid by continuing to cook over medium heat.