I was a little disappointed by this. The flavor of the wine just didn't infuse the chicken as much as I was hoping, and the sauce is so thin it's hard to get much with each bite. Maybe thicken it (the sauce) with corn starch at the end? It is lowfat, though, and very quick and easy. From Simply Colorado cookbook.
4 boneless skinless chicken breast halves
1/3 lb. fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried tarragon leaves (which I didn't have, thyme made a nice substitute)
1/4 tsp. pepper
2 T. fresh parsley, chopped
3/4 c. dry white wine
Saute mushrooms over medium heat until just starting to cook down. Add chicken to skillet; sprinkle evenly with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 15 min. or until chicken is tender. Serve with sauce left from skillet. Serves 4.