Chicken In Mushroom and White Wine Sauce

Ingredients

1 tablespoon olive oil

2 eachs portobello mushroom caps, cut into 1 inch chunks

Heat the oil in a large saute pan over medium heat.

Season both sides of the chicken with grill seasoning or spice mixture.

When oil is hot, place chicken in the pan and cook on one side for about 5-8 minutes, till golden brown on the bottom.

Flip the chicken over and finish cooking through, another 5-8 minutes, depending on the thickness.

Remove chicken and reserve on a plate; cover with tinfoil.

Toss the mushrooms in the same saute pan.

Allow to brown for a few minutes before seasoning with salt and pepper; cook until tender.

Pour in the white wine, scraping any bits from the bottom of the pan; reduce by about half.

Pour in the chicken stock, let boil for a few minutes and adjust the seasoning to taste.

Slice the chicken and serve over bulgur or rice and cover with the sauce.

This is a lighter version of Chicken Chardonnay. Any dry white wine will work as well as any variety of mushrooms.