Lightly dust breasts with flour, and season with salt and pepper. Over medium high heat, saute until brown. Remove breasts from pan.
Deglaze the pan with wine and add minced garlic. Brown garlic slightly and cook until liquid has nearly evaporated. Add chicken broth. Return breasts to pan, cover and simmer until chicken is done. Transfer to a warm plate.

Quickly stir in heavy cream. Add chopped tomatoes. Warm through quickly, then pour sauce over chicken and serve immediately with fresh green onions.