Rosemary Chicken

Ingredients:

4 chicken breasts
2 tbsp. of  mustard
4 cloves of garlic, cut in 1/8 inch slices
1/4 cup white wine
1 onion, chopped
2 tbsp. of  Rosemary
Salt and pepper to taste

Directions:

1. Cut small slits in chicken breast at intervals and slip the garlic slices into the holes. Rub each breast with mustard.
2. Remove the clip-on serving base.
3. Preheat empty casserole or pan for approximately 2-3 minutes on high setting. Conduct 'hiss test'.
4. Place breasts in pan and brown. Meat will stick at first. Wait until meat releases from the pan before turning, about 2-4 minutes.
5. Turn and brown other side for same amount of time. Turn down the heat if chicken begins to smoke.
6. Remove chicken from pan.
7. Pour white wine into pan and reduce to medium-high setting.
8. Add onion and rosemary and cook until onion is transparent in 2-3 minutes.
9. Add chicken to pan and cover. Once steam starts emerging between lid and pan, reduce heat to low setting and cook for 10-15 minutes. No steam should be escaping from the pan while cooking.

Variation: 

Instead of cooking on the stove for 10-15 minutes, use the thermal cooking method. After cooking on low setting for 3-5 minutes, remove pan from stove and place into the clip-on serving base. Cook off the stove for 20-30 minutes to save energy.