1/3 c. onions, chopped
2 tsp. Polander's chopped garlic
3 tbsp. olive oil
8 skinned, boneless chicken breast halves
1 tbsp. fresh sage leaves, chopped
2 tsp. fresh thyme leaves, chopped
1/2 tsp. J.D.'s Magic
1 (14 1/2 oz.) can whole peeled tomatoes with juice
1/2 dry white wine
1/2 lb. fresh asparagus, cut in 2 inch pieces
3 tbsp. fresh cilantro, chopped
Salt & pepper to taste

In large skillet, heat oil over medium heat. Add onion and garlic and saute until tender. Add chicken. Cook 5 to 7 minutes, turning once and browning. Sprinkle chicken with sage, thyme and J.D.'s Magic. Cut up tomatoes and pour tomatoes and juice along with the wine into skillet. Add asparagus. Reduce heat and cook, covered for 20 minutes; add cilantro. Cook 3 minutes. Remove chicken to a large serving dish. Thicken juices by cooking for an additional 5 minutes, if desired and pour juice over chicken in serving dish.