6 chicken breasts
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper, divided
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon finely chopped fresh thyme
4 garlic cloves, minced
2 bay leaves
1 tablespoon tomato paste
1 (750-milliliter) bottle red wine
2 cups fat-free, lower-sodium chicken broth
3 tablespoon extra-virgin olive oil
8 ounces button mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
1. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to 2 Tbsp olive oil in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.
3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley
Nutrition Information: Calories 319, Fat 13 g, Saturated fat 4 g, Protein 34 g, Carbohydrate 16 g, Fiber 3 g, Cholesterol 115 mg, Sodium 727 mg