Braised Chicken with Onions and Herbs

• 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

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

chicken breast, butter, onion, bay leaves, rosemary, chicken broth, white wine

Taken from www.epicurious.com/recipes/food/views/braised-chicken-with-onions-and-herbs-5844 (may not work)