Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts

-1 tbsp plain flour, seasoned

-1-2 cups chicken stock

-8 ounce pkg sliced mushrooms

-1/2 onion, diced

-Thyme

-3/4-1 1/2 cups red wine

-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.