2 boneless skinless chicken breasts
1/2 pound mushrooms, washed
10 or 12 small onions, peeled
1 clove garlic, peeled and smashed
1 tablespoon tomato paste
2 cups beef bouillon
1 cup dry red wine
2 tablespoons corn starch
Preheat oven to 375°F.
Place all ingredients in an ovenproof casserole dish and cover.
Bake at 375°F for one hour.
Remove chicken and vegetables to a plate and put the liquid in a saucepan.
Bring to a boil and reduce to 1 and 1/2 cups.
Mix 1 or 2 tablespoons of cornstarch in 1/2 cup water and add by spoonfuls to the boiling sauce, stirring constantly until the sauce coats a spoon.
Put the chicken and vegetables back in the baking dish and pour the sauce over them. Serve with boiled new potatoes and green peas.