Braised Chicken With Mushrooms & Onions

• 8 ounces uncooked dried medium egg noodles
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breasts (4 oz. each)
• 1 cup whole fresh mushrooms, quartered
• 1/2 cup frozen pearl onions
• 1/3 cup Burgundy wine or 1/3 cup apple juice
• 1 (14 1/2 ounce) can diced Italian-style tomatoes
• 1 teaspoon sugar

1. Cook noodles as directed on package; drain and keep warm.
2. Meanwhile, combine flour, salt and pepper in a large resealable plastic bag; add chicken breasts. Turn several times to coat chicken.
3. Heat a 10-inch skillet coated with non-stick spray over medium-high heat until hot; add chicken. Cover and cook, turning once, until chicken is browned (7-8 minutes). Remove chicken from skillet; keep warm.
4. Reduce heat to medium-low. Add mushrooms, onions and wine. Cook, covered, until mushrooms are tender (2-3 minutes).
5. Increase heat to medium. Add cooked chicken, tomatoes and sugar. Cook until mixture comes to a boil (1-2 minutes). Cover; cook until chicken is no longer pink (8-9 minutes).
6. Serve chicken over cooked egg noodles.

egg noodles, flour, salt, pepper, chicken breasts, fresh mushrooms, frozen pearl onions, wine, italianstyle tomatoes, sugar

Taken from www.food.com/recipe/braised-chicken-with-mushrooms-onions-264295 (may not work)