OK - Just tried this today from Rachel Ray's magazine and it's YUMMY!! Hubby and kids declared it a 10. :)
Chicken with Wine
1 Tbsp. flour
salt and pepper
1 lb. skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 Tbsp. extra virgin olive oil
1 1/2 Tbsp. butter
10 oz. mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low sodium chicken broth
2 tsp. fresh thyme
1. In a shallow bowl, combine the flour and 1/4 tsp. each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 Tbsp. butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 Tbsp. butter. Add the wine and chicken broth and simmer until reduced by one third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.