2 Tablespoons of Rosemary (fresh or dried)
1 Medium Onion, sliced in half
3 Cloves of Garlic, smashed and minced
3 or 4 Chicken Breasts
2 Cups White Wine (Chardonnay is great!)

Spray pan with olive oil-- use less than 1/2 Tablespoon if you don't have a sprayer for olive oil.

Put in the HALF of the Onions, and ALL of the Garlic and Rosemary.  Let brown for a minute or two.
 
 

While pan is still hot, add the chicken breasts, placing them on top of the spices around the pan.  Brown on each side for about three minutes each; reduce heat to medium.
 
 

Add 1 cup of wine, cover and let simmer for twenty minutes.  After twenty minutes has passed, uncover and add the rest of the Onion and the other cup of wine.  Cover again and let steam for ten minutes longer.

Serve with fully and partially cooked onions and other spices over the chicken breasts.
 
 
 
 

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