Spray nonstick Dutch oven with cooking oil spray. Sauté sliced onion until very lightly brown then remove. Brown chicken breasts on both sides. Add wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes. Cover and simmer for about 1 hour, until tender. Remove meat and strain sauce, then reduce for 5 minutes. Sauté pearl onions and mushrooms in juice of lemon.
Arrange chicken, onions, mushrooms and sliced olives in casserole dish. Sprinkle with cognac. Heat in 350°. Serve on hot white cooked rice and garnish with chopped parsley.
Per Serving: 264 Calories
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