4 boneless, skinless chicken breasts

2 tablespoons (30 ml) olive oil

1 large onion, thinly sliced

2 cloves garlic, finely chopped

1/2 cup (125 ml) white wine

1 can (540 ml/19 oz) diced tomatoes, drained

1 tablespoon (15 ml) honey

2 sprigs fresh thyme

3/4 cup (180 ml) grated Parmigiano-Reggiano cheese

With the rack in the middle position, preheat the broiler.

In an ovenproof skillet over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium heat, brown the onion, adding oil as needed. Add the garlic and sauté for 1 minute. Deglaze with the wine and reduce by half. Add the tomatoes, honey and thyme. Bring to a boil, reduce the heat and simmer for about 5 minutes. Adjust the seasoning. Add the chicken and spoon the tomato mixture over it. Sprinkle with cheese. Transfer to the oven and broil until the cheese is browned and the chicken cooked through, about 5 minutes. Remove the sprigs of thyme.

Serve with Lentil Pilaf.

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