BRAISED CHICKEN WITH ONIONS AND HERBS

Braised Chicken with Onions and Herbs image

Provided by Michael Rosloff

Yield Serves 4

Number Of Ingredients 7

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4 large boneless chicken breast halves with skin
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
3 bay leaves
2 1/2 teaspoons chopped fresh rosemary
1 1/2 cups canned low-salt chicken broth
1/2 cup dry white wine

Steps:

Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.