Step 1

Heat the olive oil in a large skillet set over medium heat. Add the chicken breasts and cook, turning once, until lightly golden on both sides, about 3-5 minutes per side. Remove chicken to a plate.

Step 2

Add the butter to the pan and melt. Add the onions and mushrooms. Season with salt and pepper. Stir, cover and cook until the onions begin to get translucent, about 5 minutes. Uncover and allow liquid in the pan to evaporate. Add the chicken back to the pan.

Step 3

Stir together the chicken stock and cornstarch. Pour over the chicken and add the pinot noir as well. Stir well. Cover and bring to a boil. Remove the cover and cook for an additional 10-15 minutes, until slightly thickened.

Step 4

Serve over pasta.