Absolutely Delicious...
4 Chicken Breasts
Olive Oil
1/2 Red Onion (diced)
2 Sprigs Rosemary
Salt/Pepper
2 Packages Mushrooms (cleaned and sliced)
1 1/2 Glasses Red Wine
Flour
1/2 Cup Heavy Cream
Coat the bottom of a large pan with olive oil
Over medium heat add the onion and rosemary
Season with salt/pepper
Cook till translucent about 5 minutes
Add mushrooms re-season with salt/pepper
Add one glass of red wine
Cover and cook till mushrooms are tender about 12-15 minutes
Once mushrooms have cooked remove from pan and set aside with the remaining sauce
In a zip lock bag add 2 cups of flour, salt/pepper
Add chicken breasts, zip bag and coat chicken with flour
Remove from bag and place chicken in the same pan as used for the mushrooms
Add a little bit more olive oil and remaining wine
Cook on medium low heat till juices run clear and chicken is no longer pink inside
Once chicken is cooked add mushrooms and sauce back to pan
Bring to a boil and add cream
Cook till thickened about 5 minutes
Serve over rice
