1 (10 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
2 tablespoons olive oil
1 1/2 cups chicken broth
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 cup red wine
1 pound skinless, boneless chicken breast halves
Preheat grill for high heat.
Place mushrooms and mushrooms in a large saucepan, cover, and simmer over low heat for 5 minutes. Drain, and place in a blender.
Heat oil in a large skillet over medium heat. Cover mushrooms, and cook 5 minutes, stirring. Stirring constantly, cook mushrooms until golden. Remove from skillet, and set aside.
In a large skillet, heat olive oil over medium heat. Add mushrooms, pepper flakes, oregano, wine, chicken, and cook 6 minutes, stirring. Add chicken and cook for 5 minutes, stirring. Add the mushrooms and wine mixture. Season with lemon juice, oregano, red pepper flakes, oregano, lemon juice, and red pepper flakes.
Transfer chicken breasts to a large platter, covering completely with sauce. Roast uncovered for 20 minutes, or until chicken is no longer pink and juices run clear.