5 boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon flour
1/2 cup water
1/4 cup dry white wine
3 tablespoons tomato paste
1 clove garlic, crushed
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound mushrooms, chopped
1 tablespoon chopped parsley

Heat oil in a large nonstick skillet over medium heat until hot. Add chicken and quickly brown on all sides. Add onions and cook until onions are slightly browned. Sprinkle with flour and cook for 3 minutes stirring constantly. Add the water, wine, tomato paste, garlic, thyme, bay leaf, salt and pepper and bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until chicken is tender and no longer pink. Remove chicken to serving dish and keep warm. Add mushrooms to skillet and cover and cook over low heat for 15 minutes. Pour mushroom mixture over chicken and sprinkle with parsley. Can be served over rice or pasta.

Makes 6 Servings
Serving Size: 8 ounces