Shared by Alex Jay Berman

Take a pyrex dish and rub butter on the inside. Slice an onion, then separate the rings and a bed on the bottom of the dish. If you want, add whole garlic cloves.

Place chicken breast (cut into medallions) over onion, making sure there's not much overlap.

Make a sauce. This is your call. Simplest way is a little over half a cup ketchup, same amount cooking wine. You can use salsa, a can of diced tomatoes and chilies, barbecue sauce (though not too much, as it overpowers), mustard, chutney, soft drinks, or any combination of the above that doesn't seem too horrible. And, of course, whatever spices you favor.

Pour sauce into dish (mostly between the chicken pieces; only a little should go on the chicken itself.

Cover dish and put in the oven at about 350 degrees.

Forget about it for a certain length of time (anywhere from fifteen to thirty minutes, depending on portions. Twenty-five is okay, simply because, covered, it won't dehydrate the meat.).

Look at it. If it seems mostly done and the chicken is white, not pink, uncover it and put it back in for about three-fifths the original cooking time.

Forget about it again--but be watchful; check it about three-quarters of the way through the second cooking duration.

Serve over your starch.