Ingredients
- 8 chicken breasts, boneless, skinless
- 1 thinly sliced medium onion
- 1/2 cup dry white wine
- crushed cloves garlic
- 1/2 teaspoon ground thyme
- 1 bay leaf
- 3 sprigs parsley
- 1 cup fat-free chicken broth
- cup diced Italian style tomatoes
- 18 pearl onions
- 1 pound sliced mushrooms
- 1 juice of large lemon
- 1 cup sliced pitted black olives
- 1 jigger cognac
- 1 chopped parsley for garnish
Instructions
- Spray nonstick Dutch oven with cooking oil spray. Saute 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
