2 teaspoons Olive oil
4 skinless, boneless 8 ounce chicken breast halves
12 ounces sliced fresh white button mushrooms
2 cups thawed frozen pearl onions
1 teaspoon garlic, minced
1 teaspoon crushed, dried thyme
1 teaspoon black pepper, ground
1 14 ounce can unsalted diced tomatoes – do not drain
2 teaspoon dry white wine
Heat oil over high heat until hot in a Dutch oven or skillet.
Cook chicken about 3 minutes for each side, turning once, until brown on both sides.
Remove chicken from pan.
Add mushrooms, garlic and onions.
Cook, stirring often, about 10 minutes or until mushrooms are golden.
Place chicken back into pan.
Stir in pepper and thyme.
Pour in the tomatoes, with their juice.
Bring to a boil.
Turn heat down to medium low.
Cover pan and let simmer, stirring occasionally, about 10 minutes or until chicken is tender.
Serve with steamed rice or noodles, if desired.