4 chicken breasts
2 T. extra-virgin olive oil
1 small onion, diced
1# assorted fresh mushrooms, sliced
2 T. sherry or marsala wine
1 T. flour
1 1/2 C. chicken stock
2 T. fresh flat-leaf parsley
2 T. heavy whipping cream
Season chicken with salt and pepper.
Cook chicken 4-5 minutes on each side in olive oil.
Add onion, stir 1 additional minute.
Add mushrooms, cover and cook 3 minutes.
Add wine and flour, cook, stirring 1 minute.
Add stock and parsley, and simmer until thick.
Remove from heat, stir in cream.
Serve with wild rice.
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