Breasts of Chicken Bonne Maman

• 4 whole skinless, boneless chicken breast halves, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 26 small white onions, about 1/2 pound
• 3 tablespoons olive oil
• 1/2 pound mushrooms, left whole if small, otherwise sliced or quartered
• 8 fresh basil leaves
• 13 cup dry white wine
• 1 tablespoon butter

1. Cut each piece of breast in half crosswise down the center.
2. Cut off and discard any bone lines or membranes.
3. Sprinkle the breast with salt and pepper.
4. Peel the onions and put them in a saucepan.
5. Add cold water to cover and salt to taste.
6. Bring to a boil and cook about 2 minutes.
7. Drain.
8. Heat the oil in a large, heavy skillet and add the breast pieces.
9. Cook about 30 seconds and add the onions.
10. Cook 10 minutes and turn the breast pieces.
11. Scatter the mushrooms over all and cook about 3 minutes.
12. Add the basil leaves, wine and butter.
13. Cover and cook about 3 minutes.
14. Remove the basil leaves and garnish each piece of breast with one of the leaves.
15. Serve with the onions and mushrooms in sauce spooned over.

skinless, salt, freshly ground pepper, white onions, olive oil, mushrooms, basil, white wine, butter

Taken from cooking.nytimes.com/recipes/11151 (may not work)