1 lb. Boneless Skinless Chicken Breasts, pounded thin
1/4 C. Dry Table Wine
1 T. brandy
2 Garlic Cloves, minced
1/2 C. Frozen Pearl Onions, thawed
1/2 C. Chicken Stock
1 T. Tomato Paste
1/2 C. Button Mushrooms, halved
Bay Leaf
1 T. Chopped Parsley
1/8 tsp. Thyme
1/8 tsp. Pepper

Combine Wine, brandy and garlic. Pour into nonstick skillet and heat over medium. Add sliced chicken, cover, and cook 2-3 minute. Turn chicken and add onions to pan. Cook another 2-3 minutes, covered. Mix chicken stock and tomato paste in a small dish. Add mushrooms to pan, and pour in broth mixture. Cover and cook 2-3 minutes, or until chicken is fully done. Remove chicken, turn up heat, and cook liquids until reduced by half. Stir in remaining seasonings, and serve over chicken.