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Export 8 ingredients for grocery delivery
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.
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