Chicken With White Wine, Onions and Herbs

1. 1

   In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.

2. 2

   Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley.

3. 3

   When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.

4. 4

   Transfer chicken to a plate and keep warm.

5. 5

   Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.

6. 6

   Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.

7. 7

   Adjust seasoning.

8. 8

   Garnish: Chopped fresh thyme.

No additional tips available.