Chicken with Onion and Herbs
4 boneless, skinless chicken breasts, pounded to 1/4"
Salt and freshly ground pepper
2 tablespoons butter
1-1/2 cups chopped onion
3 bay leaves
2-1/2 teaspoons chopped fresh rosemary
1-1/2 cups canned chicken broth
1/2 cup dry white wine
Sprinkle the chicken with salt and pepper to taste. Melt the butter in a large skillet over medium-high heat. Add the chicken to the skillet and sauté until browned, then transfer to a plate.
Add the onion, bay leaves and rosemary to the skillet, reducing the heat to medium. Sauté until the onion becomes tender. Add the broth and wine, then boil the mixture until it thickens slightly.
Return the chicken to the skillet and spoon the sauce over and cook until the chicken is heated through. serve.