Chicken Marengo With Mushrooms

Times given are approximate. Haven't made this yet.

• Ready In: 50 mins
• Serves: 4

Ingredients

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

Directions

1. 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.