2 boneless skinless chicken breasts
1/2 lb 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
1 tablespoon cornstarch
1/2 cup warm water
Place all ingredients in an ovenproof dish, cover, and bake at 375 degrees for one hour. Remove chicken and vegetables to a plate and put teaspoon he liquid in a saucepan, bring to a boil and reduce to 1 and 1/2 cups. Mix cornstarch in 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.