Chicken With Pearl Onion And Cremini Mushroom Sauce

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 2 cups frozen pearl onions, thawed
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms or 8 ounces portabella mushrooms, sliced
• 3/4 cup dry white wine
• 1/3 cup heavy cream
• 1 1/2 teaspoons rosemary

1. Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and saute chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
2. Set chicken aside, and keep warm.
3. Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
4. Add mushrooms and cook until softened, about 4 minutes.
5. Add wine and cook until most of the liquid is absorbed.
6. Add cream and return chicken breasts to pan.
7. Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
8. Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

chicken breasts, salt, black pepper, olive oil, frozen pearl onions, garlic, cremini mushrooms, dry white wine, heavy cream, rosemary

Taken from www.food.com/recipe/chicken-with-pearl-onion-and-cremini-mushroom-sauce-321627 (may not work)