2 whole boned, skinless breasts, split
Salt and fresh ground pepper to taste
1 tbsp. vegetable oil
1/2 tbsp. butter
1/2 lb. whole fresh mushrooms
12 pearl onions or chunks of scallions
1-2 tbsp. finely chopped shallots
1 tsp. finely chopped garlic
1/2 tsp. dried thyme or 2 sprigs fresh
1 bay leaf
Cornstarch
1/2 c. Beaujolais wine
1/2 c. chicken broth
A drop or two or Kitchen Bouquet for color (optional)

Sprinkle chicken with seasonings. Heat oil in a heavy skillet and add the chicken, cooking about 5 minutes over high heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking 5-10 minutes to desired degree of doneness. Transfer to a platter and cover with foil.

Pour off the fat from the skillet. Add the butter, mushrooms (whole if small, quartered, if large), onions, salt and pepper and cook, stirring over high heat about 3 minutes or until lightly browned. Add the shallots, garlic, thyme and bay leaf. Cook, stirring about 1 minute.

Add the wine and broth and cook, stirring rapidly over high heat, briefly to cook down a bit. Lower heat and cook 5 minutes. To thicken slightly, add about 1 teaspoon cornstarch mixed with about 1 tablespoon water and stir into sauce. Add the chicken and simmer covered for several minutes to reheat. Place chicken on serving platter and spoon sauce on top. Serves 4.