Chicken With Pearl Onion and Cremini Mushroom Sauce

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 2 cups frozen pearl onions, thawed
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms or portabella mushrooms, sliced
• 3/4 cup dry white wine
• 1/3 cup heavy cream
• 1 1/2 teaspoons rosemary

Directions

1. 1

   Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.

2. 2

   Set chicken aside, and keep warm.

3. 3

   Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.

4. 4

   Add mushrooms and cook until softened, about 4 minutes.

5. 5

   Add wine and cook until most of the liquid is absorbed.

6. 6

   Add cream and return chicken breasts to pan.

7. 7

   Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.

8. 8

   Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.