Chicken with Mushrooms and Sun-Dried Tomato

• 6 bone-in chicken breasts (2-1/4 lb./1 kg)
• 1/4 tsp. pepper
• 2 Tbsp. extra virgin olive oil
• 1/2 cup dry white wine
• 1 lb. (450 g) cremini mushrooms, quartered
• 285 g pearl onions, blanched, peeled
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Capri Sun-Dried Tomato Pasta Sauce

1. Season chicken with pepper.
2. Heat oil in Dutch oven or large deep skillet on medium heat.
3. Add chicken; cook 3 to 4 min.
4. on each side or until evenly browned on both sides.
5. Remove chicken from pan, reserving drippings in pan; cover chicken to keep warm.
6. Add wine to reserved drippings; cook 2 to 3 min.
7. or until heated through, stirring frequently to scrape browned bits from bottom of pan.
8. Add mushrooms and onions; cook 3 to 5 min.
9. or until softened, stirring frequently and adding garlic for the last minute.
10. Stir pasta sauce into wine mixture.
11. Return chicken to pan; cover.
12. Simmer on medium-low heat 20 to 25 min.
13. or until chicken is done (165 degrees F), stirring occasionally.

chicken, pepper, extra virgin olive oil, white wine, cremini mushrooms, pearl onions, garlic, pasta sauce

Taken from www.kraftrecipes.com/recipes/chicken-mushrooms-sun-dried-tomato-190035.aspx (may not work)