1 tbsp. olive oil
2 boneless, skinless chicken breasts
1 tsp. salt
½ tsp. fresh-ground black pepper
1 tbsp. butter
1 onion, chopped
1 carton pre-sliced mushrooms
1 tsp. garlic powder
1 ½ tsp. flour
6 tbsp. dry vermouth or dry white wine
⅔ C canned low-sodium chicken broth
1 C canned crushed tomatoes
½ tsp. dried thyme
2 tbsp. evaporated milk or half-and-half

In a large, deep frying pan, heat the oil over moderately high heat.  Season the chicken with ¼ tsp. each of the salt and pepper and add to the pan.  Cooked until browned, turning, about 2-3 minutes each side.  Remove chicken.  Pour all but 1 tbsp. fat from the pan.

Add the butter to the pan and reduce the heat to moderately low.  Add the onion and cook, stirring occasionally until translucent, about 5 minutes.  Raised the heat a bit and add the mushrooms, garlic powder and ¼ tsp. of the salt.  Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, about 30 seconds.  Stir in the white wine and bring back to a simmer.  Stir in the broth, tomatoes, thyme and the remaining ½ tsp. salt.  Add the chicken and any accumulated juices.  Reduce the heat, simmer, covered, until the chicken is done, about 10 minutes.  Stir in the remaining ¼ tsp. pepper and evaporated milk.  ( At the end, I put about ¼ of the sauce into a cup and blended an additional tsp. of flour into that, then stirred into the sauce and brought back to a boil  because I wanted it thicker.)

Tips and Stuff:
I used Dry Riesling for this, but just use whatever you have handy or use chicken broth if you’re going to be that way.
I left the onions out because the King doesn’t like them, but I think this recipe would be better with them