Ingredients
8 chicken breasts, boneless, skinless
1 thinly sliced medium onion
1/2 cup dry white wine
2 crushed cloves garlic
1/2 teaspoon ground thyme
1 bay leaf
3 springs parsley
1 cup 98% fat-free chicken broth
2 cups diced Italian style tomatoes
18 pearl onions
1 pound sliced mushrooms
Juice of 1 large lemon
1 cup sliced pitted black olives
1 jigger cognac
Chopped parsley for garnish
Directions
Spray nonstick Dutch oven with cooking oil spray. Saut sliced onion until very lightly brown then remove. Brown chicken breasts on both sides. Add wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes. Cover and simmer for about 1 hour, until tender. Remove meat and strain sauce, then reduce for 5 minutes. Saut pearl onions and mushrooms in juice of lemon. Arrange chicken, onions, mushrooms and sliced olives in casserole dish. Sprinkle with cognac. Heat in 350. Serve on hot white cooked rice and garnish with chopped parsley.
