2 teaspoons olive oil
4 each boneless, skinless chicken breast halves (about 1 ¼ pounds)
12 ounces fresh, white button mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1 can (14 ounces) unsalted diced tomatoes (undrained)
1/2 cup dry white wine
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.
Recipe provided by the Mushroom Council
http://mushroominfo.com/
