Chicken Marengo

CHICKEN MARENGO

1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)

In a Dutch oven, 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, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council