1/2 c. chicken broth
1 tbsp. fresh parsley
2 tsp. onions (chopped fine)
1/4 tsp. dried thyme
Fresh ground pepper
1 lb. skinless chicken breasts
1/2 tsp. white wine Worcestershire sauce

Heat chicken broth, parsley, onions, thyme and pepper to boil in large skillet. Add chicken breasts, reduce heat and simmer 3 minutes. Turn chicken and simmer just until cooked through, 4-5 minutes. Transfer chicken to platter, stir Worcestershire into skillet and heat through. Pour juices over chicken. Serves 4. Very quick and easy.