White Wine Garlic Chicken

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Ingredients:

4 boneless skinless chicken breasts (6 oz. each)

2 cups sliced baby portobello mushrooms (6 oz.)

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup dry white wine

1 Tbs. olive oil

Salt and Pepper

Preparation:

Poujd chicken breasts to 1/2 inch thickness; sprinkle with salt and pepper.  In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5 to 6 minutes per side.  Remove from pan and keep warm.

Add mushrooms and onion to pan; cook and stir over medium heat until tender and lightly browned, 2 to 3 minutes.  Add garlic; cook and stir 30 seconds.  Add wine; bring to a boil, stirring to loosen browned bits from pan.  Cook until liquid is slightly reduced, 1 to 2 minutes; serve over chicken.