1/2 Pound Pearl Onions
1 cup thinly sliced onions
1/2 C. thinly sliced carrots
1/2 C. thinly sliced celery
6 boneless skinless chicken breast halves (1 – 1 1/2 lbs) 1 C. chardonnay or other dry white wine or reduced sodium chicken broth
1 C. reduced-sodium chicken broth
1 T. minced fresh parsley
1 tsp. cornstarch
1 tsp. dried thyme
1/8 tsp. white pepper
1 bay leaf
1/2 pound fresh mushrooms quartered

In a large pot boil pearl onions for 3 minutes drain and rinse in cold water; peel and set aside. Sauté sliced onions, carrots and celery in a pan coated with pam until tender. Add chicken to pan and brown on both sides. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to serving platter. Combine cornstarch to chicken broth until smooth; gradually stir into pan add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from heat; cover and set aside. In a nonstick skillet, sauté reserved pearl onions and mushrooms until tender. Discard bay leaf, add chicken and vegetables and enjoy.