1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)
1/4 tsp thyme
Directions
In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.
