2 tablespoons oil
1 tablespoon butter
1/2 lb. mushrooms, sliced
12 pearl onions
2 tablespoons finely chopped shallots
1 teaspoon garlic powder (or more to taste)
1/2 teaspoon thyme
1 bay leaf
1 to 2 tablespoons flour
1 cup red wine
1/2 cup chicken broth
Clean and pat dry the chicken breasts. Salt and pepper to taste. In a large skillet; cook in the oil about 5 minutes on each side to brown. Transfer to a platter and cover with foil.
In the same skillet; add butter, mushrooms, onions, shallots garlic, thyme and bay leaf. Cook until tender, about 5 minutes. Sprinkle 1 tablespoon flour over the vegetables and add the wine and chicken broth. Cook about 10 minutes until thickened. Add more flour if needed.
Remove the bay leaf and transfer the chicken back into the skillet. Simmer until the chicken is done. About 15 to 20 minutes.
Makes 6 to 8 servings.