Braised Chicken With Mushrooms And Pearl Onions

• 1 pound skinless boneless chicken breasts
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons olive oil or canola oil
• 1 shallot chopped
• 1 pound white button mushrooms small
• 1/2 pound pearl onions peeled
• 3/4 cup vegetable stock chicken stock or broth
• 1/2 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh thyme plus sprigs for garnish

1. In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour. The chicken will be lightly coated.
2. In a large pan, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes on each side total. Transfer to a platter.
3. Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3-4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2-3 minutes. (Note: You may need to add an extra tablespoon of olive oil during this process)
4. Stir in the stock and wine and de-glaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, about 20-30 minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. To serve, spoon chicken, vegetables and sauce over jasmine (or white) rice. Salad, asparagus or steamed broccoli makes a great side dish!

chicken breasts, flour, salt, freshly ground black pepper, olive oil, shallot, white button, pearl onions, vegetable stock chicken stock, red wine, balsamic vinegar, thyme

Taken from www.yummly.com/recipe/Braised-Chicken-With-Mushrooms-and-Pearl-Onions-1648381 (may not work)