Chicken with White Wine and Bay Leaves

Steamed rice and sauteed mixed vegetables are all you need to make a meal of this.
4 SERVINGS

4 skinless boneless chicken breast halves
All purpose flour
5 tablespoons butter
4 cups chopped onions
6 bay leaves
1 large ftesh thyme sprig or 1/4 teaspoon dried
1 14-1/2-ounce can low-salt chicken broth
3/4 cup dry white wine
4 large garlic cloves, minced

Sprinkle chicken with salt and pepper. Coat chicken with flour; shake off excess. Melt 2 tablespoons butter in large non-stick skillet over medium-high heat. Add chicken to skillet and saute' until golden brown but not cooked thtough, about 2 minutes per side. Transfer to plate. Melt 1 tablespoon butter in same skillet over medium heat. Add onions, bay leaves and thyme and saute' until onions are very tender; about 10 minutes. Increase heat to high; add broth, wine and garlic and bring to boil. Boil until liquid is reduced by half about 6 minutes. Return chicken to skillet; turn to coat with wine mixture. Reduce heat to low; cover and simmer until chicken is cooked through, about 4 minutes. Transfer chicken to platter; cover with foil. Strain sauce into bowl; reserve half of onions (discard remainder). Return sauce and reserved onions to same skillet; bring to simmer. Add remaining 2 tablespoons butter and whisk just until melted. Season with salt and pepper. Spoon onion mixture over chicken.