Stove-Top Chicken in Red Wine Sauce

I originally wanted to make chicken marsala, but I couldn't find marsala wine, so got a bottle of carbenet, then I added a bunch of ingredients that I liked.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  skinless chicken breast halves
• 2  tablespoons olive oil
• 1  small onion, chopped
• 1  clove garlic, chopped
• 10  ounces mushrooms, sliced (you can use any kind you like)
• 1⁄2 teaspoon dried oregano
• 3  tablespoons heavy cream
• 3⁄4 cup red wine
• 1⁄4 cup  chicken stock
•  salt and pepper

Directions

1. Pound chicken between plastic wraps with the flat side of mallet.
2. Season with salt and pepper on both sides.
3. Heat oil in a skillet, fry the chicken until they have a nice golden color.
4. You can do this in 2 batches if your skillet is not big enough.
5. Remove chicken from heat, keep warm under a foil wrap.
6. Meanwhile, add chopped onions, garlic and sliced mushroom into the skillet until softened, about 4-6 minutes, depending on how crowded the pan is.
7. Add oregano and wine, cook until the alcohol is cooked out, about 5 minutes.
8. Add the chicken, stock and cream back in, simmer over medium low heat for another 10 minutes, or until chicken is cooked through.
9. You can serve this over steamed rice or noodles.