2 teaspoons olive oil
8 ounces thin-sliced chicken breasts
2 cups white wine (or broth)
1/4 cup minced onion or shallots
2 cups sliced mushrooms
Salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Saute chicken on both sides until done, about 5-8 minutes. Remove from pan.
Add onion, wine, mushrooms and seasonings to skillet. Cook until the liquid is almost evaporated. Serve the chicken topped with the mushrooms.