4 boneless, skinless chicken breasts

Sauté until golden:

1 med yellow onion in ½ c olive oil

Remove onion & add chicken browning on all sides

Add:

½ c Austrian Dry White Wine

4 crushed garlic cloves

½ tsp thyme

1 bay leaf

5 sprigs parsley

1 c Chicken Stock, canned or homemade

2 c Pomi Tomatoes

Cover in the pot and simmer for 1 hour and season to taste with salt and pepper.

Sauté:

1 lb wild mushrooms in ¼ c. olive oil and the juice of 1 lemon. Add to stew pot with

1c pitted kalamata or Sicilian Olives

Return the sautéed onions to the pot with an optional 1 jigger of brandy, and simmer for at least 15 minutes

Serve over wild rice, at least 4 servings

Like most stews, it greatly improves the next day.