- In a shallow dish combine flour, oregano, and salt and pepper to taste. Place chicken in seasoned flour and turn to coat, shaking off any excess.
- In a large skillet heat oil over medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken from skillet; set aside.
- For sauce, add mushrooms to skillet; cook and stir until soft. Add wine, garlic, and salt and pepper to taste. Cook, stirring constantly, 2 minutes or until smooth and bubbly. Stir in cream.
- Return chicken to skillet; spoon sauce over chicken. Reduce heat to low; simmer, covered, 15 minutes or until chicken is no longer pink (170Â°F). Meanwhile, cook rice according to package directions; keep warm. Serve chicken and sauce with rice.
View all nutritional information
Calories 628, Calories Fat 163, Total Fat 18g, Saturated Fat 5g, Cholesterol 141mg, Sodium 118mg, Carbohydrate 50g, Protein 50g
|Calories (fat) extra||26|
|Total Fat (extra)||28|
|Saturated Fat (extra)||30|
|Vitamin A (extra)||5|
|Vitamin C (extra)||2|