Chicken Marengo

INGREDIENTS

• 1/3 cup olive oil
• 4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
• 12 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 3-3/4 cups)
• 2 cups frozen pearl onions, thawed
  
• 1 teaspoon finely chopped garlic
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves, crushed
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1 can (14 ounces) chopped tomatoes
  
• 1/2 cup dry white wine

INSTRUCTIONS

The original Marengo is said to have been created for Napoleon after the Battle of Marengo with the only ingredients that could be found near the battlefield.

In large skillet, heat oil over high heat. Add chicken; cook until brown on both sides, about 6 minutes. Remove chicken from skillet. Add mushrooms, onions and garlic; cook and stir until mushrooms are golden, about 6 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes with their juice and the wine; 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.

Yield: 4 servings