Season chicken breasts with salt and pepper.

Spray a large, deep, nonstick skillet with nonfat cooking spray and set over medium high heat.

Cook chicken until browned on both sides, about 4 minutes per side. Remove chicken from pan and set aside.

Deglaze the pan with about 1 tbsp of the wine, and then add in the onion and garlic and sauté until tender and fragrant, about 2-3 minutes.

Add in salt & pepper, sage, rosemary, and cloves, and sauté for another 2-3 minutes.

Add in tomato paste and wine, and bring to a boil while stirring up the browned bits.

Return the chicken to the pan, and add in the broth. Bring to a simmer and then reduce heat to medium low and cook until chicken is cooked through about 20-25 minutes. Make sure to keep spooning the liquid over the chicken while cooking. Let cool for about 5 minutes before serving.