Garden Chicken - cooking recipe

Ingredients

1/4 c. chopped onion
2 crushed garlic cloves
2 Tbsp. olive oil
6 (1 1/2 to 2 lb. total) skinned, boneless chicken breast halves
1 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. (14.5 oz. can) whole peeled tomatoes and juice
1/2 c. dry white wine or water
1/2 lb. fresh asparagus or 1 c. frozen peas
3 Tbsp. chopped fresh parsley or cilantro

Preparation

Saute onion and garlic in oil in 10-inch skillet until tender but not browned.
Add chicken. Brown on both sides, 2 to 3 minutes per side.
Sprinkle with sage, thyme, salt and pepper. Cut up tomatoes. Add with juice and wine to skillet. Cut asparagus into 2-inch pieces. Sprinkle over chicken mixture. Reduce heat and cook, covered, 30 minutes.
Remove chicken and vegetables to serving platter. Thicken juices, if desired.
Pour over chicken. Sprinkle with parsley. Serve with grated Romano cheese, if desired.