2 chicken breasts, boneless & skinless
1 Tbsp salt
1 tsp as needed olive oil
3 oz shiitake mushroom, sliced
3 oz onion, peeled & sliced
1 sprig oregano, picked & chopped
1 sprig parsley, picked & chopped
1 tbsp wine base
6 oz chicken broth
1 tablespoon butter
Heat a skillet over medium heat and add the chicken breasts, Cook about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm.
Add the mushrooms and the onions. Cook while stirring for about 5 minutes over medium heat or until onions are translucent, and lightly browned.
Add the wine base and scrape the skillet to release any brown bits (fond) that have formed. Once the fond has been released, add the chicken broth, 1 tsp salt, oregano, and parsley. Continue cooking and when the stock has reduced in volume by half, remove from heat, and stir in the butter. Pour sauce over chicken, and serve.