Chicken With Pearl Onion And Cremini Mushroom Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
2 cups frozen pearl onions, thawed
2 garlic cloves, minced
8 ounces cremini mushrooms or 8 ounces portabella mushrooms, sliced
3/4 cup dry white wine
1/3 cup heavy cream
1 1/2 teaspoons rosemary

Preparation

Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and saute chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
Set chicken aside, and keep warm.
Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
Add mushrooms and cook until softened, about 4 minutes.
Add wine and cook until most of the liquid is absorbed.
Add cream and return chicken breasts to pan.
Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.