Yield: 4 portions

Ingredients

2 tsp Olive oil
4 each boneless, skinless chicken breast halves (8 ounces each)
12 oz (about 5 cups) fresh white button mushrooms, sliced
2 cups frozen pearl onions, thawed
1 tsp minced garlic
1 tsp dried thyme, crushed
1 tsp ground black pepper
1 can (14 ounces) unsalted diced tomatoes (undrained)
2 tsp dry white wine

Directions

In a Dutch oven or skillet, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.