Sonoma Chicken

• lb boneless skinless chicken breast↗1
• dried rosemary↗1 teaspoon
• garlic powder↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• ground black pepper↗1⁄4 teaspoon
• extra virgin olive oil↗3 -4 teaspoons
• medium onion↗1

  cut into 1/4-inch thick slices, and separated into rings

• sliced fresh mushrooms1 1⁄2 cups
• chicken broth↗1 cup
• dry white wine↗1⁄4 cup
• chopped sun-dried tomatoes (not packed in oil)3 tablespoons
• finely chopped fresh parsley1⁄4 cup

Step-by-step instructions

1. 1

   Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.

2. 2

   Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.

3. 3

   Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.

4. 4

   Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.

5. 5

   To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.