Directions

1. In a shallow dish combine flour, oregano, and salt and pepper to taste. Place chicken in seasoned flour and turn to coat, shaking off any excess.
2. In a large skillet heat oil over medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken from skillet; set aside.
3. For sauce, add mushrooms to skillet; cook and stir until soft. Add wine, garlic, and salt and pepper to taste. Cook, stirring constantly, 2 minutes or until smooth and bubbly. Stir in cream.
4. Return chicken to skillet; spoon sauce over chicken. Reduce heat to low; simmer, covered, 15 minutes or until chicken is no longer pink (170°F). Meanwhile, cook rice according to package directions; keep warm. Serve chicken and sauce with rice.