Braised Chicken with Onions and Herbs

Great with egg noodles or mashed potatoes.

4 Servings

4 large boneless chicken breast halves with skin
2 tablespoons (¼ stick) butter
1-1/2 cups chopped onion
3 bay leaves
2-1/2 teaspoons chopped fresh rosemary
1-1/2 cups canned low-salt chicken broth
1/2 cup dry white wine

Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; saute until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; saute' until onion is tender; about 6 minutes. Add broth and wine. Booil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet; simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.