Chicken Giuseppe

1 medium onion
3 Tablespoon chopped garlic
3 Tablespoon s olive oil
1 teaspoon salt
3 whole skinned chicken breasts
1 can salt-free tomato paste
8 ounces package sliced mushrooms
1 cup red wine

Finely chop the onion and sauté under low
temperature in the olive oil until translucent. Raise
the temperature to medium. Add the garlic and
mushrooms. Sauté until the onions are caramelized
and the garlic-mushroom mixture is lightly brown.
Remove from skillet. Add the chicken breasts, which
you have pounded thin, and cook 5 minutes on
medium until they begin to turn white on the top.
Turn and cook until brown.
Remove the chicken breasts. Raise the temperature
to high and add the wine to the pan to deglaze and
cook off. Then, add the tomato paste, the onion
mixture, and the chicken. Cover the pan, lower the
heat to simmer, and let the chicken cook thoroughly.
Serve over your favorite pasta.