Directions

• Cut Chicken breasts Horizontally and pound them down to 1/4 inch. Cut to manageable pieces.
• Heat a deep frying pan with Olive Oil to medium heat. Brown all the Chicken without crowding the pan and set chicken aside.
• Cool the pan down and add the Onions. Cook slowly for 5 min. or until tender.
• Add the mushrooms, stems in first then the caps. Sauté for 5 min.
• Add the Wine to the pan and scrape up all the little bits in the bottom of the pan. Cook down the wine for a minute or two, then add the Chicken stock and allow to come to a simmer.
• Place the Chicken, evenly spaced in the pan and cook until the chicken is done. approx. 10 min.
• Thicken with Cornstarch or a Roux, serve over Pasta of your choice.