2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, whole
2 whole chicken breasts (4 halves)
4 tablespoons flour
1/4 teaspoon onion powder
1 large Vidalia onion, thinly sliced
1 teaspoon sugar
1 lb mushrooms, sliced
1 can low sodium chicken broth (1 1/4 cups)
1/2 teaspoon black pepper
1/2 teaspoon sea salt, or to taste
1/4 teaspoon sage or poultry seasoning
2 tablespoons dry white wine
1 tablespoon flour

In a large Dutch oven or skillet, heat oil and butter. Dredge chicken in flour which has been lightly seasoned with salt and pepper and the onion powder. Shake off excess.

Saute chicken for 5 minutes per side, or until both sides of chicken are golden brown. Remove to drain on paper towels; keep warm in oven (175°F).

While the oil is still hot, add onions and sprinkle evenly with sugar. Cook over medium heat, stirring frequently, for about 12 minutes or until caramelized, add whole garlic cloves during the last few minutes, turning to color on both sides, then mash into the oil. Stir in mushrooms and continue to cook over low heat, stirring often, until mushrooms are tender, about 5 minutes.

Stir in white wine to deglaze pan and increase heat to high for 1 minute.

Add 1 tablespoon flour and remaining seasonings; bring to a boil. Reduce heat and simmer for 10 minutes.

Serve sauce over the cooked chicken.

4 servings.

Submitted by: CM