6 chicken breast halves, skinned and fat removed
1 tbsp. oil
3 onions, quartered
1 (8 oz.) can sliced mushrooms, drained, or 1 cup fresh
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 bay leaf
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 c. water
2 c. sliced carrots

Brown chicken in oil and drain off fat. Add remaining ingredients to skillet. Cover and simmer over low heat for 30 minutes or until chicken and carrots are tender. Remove cover and continue cooking until most of the liquid has evaporated and mixture is thick. 6 servings. 150 calories per serving.