Preparation / Directions:
In a nonstick pan, cook the chicken over medium-high heat, turning occasionally, until nicely browned. Transfer to a plate.
Add the oil to the skillet. Cook the mushrooms, onion, salt, oregano and pepper in the oil until golden. Add the chicken, tomatoes and wine; bring to a boil.
Cover, reduce the heat to low and simmer gently for 20 minutes or until the chicken is opaque. Remove the meat to a platter and keep warm.
Boil the sauce for 3 minutes over high heat to thicken slightly; spoon on top of the chicken. Serve over the rice.
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