"The wine/mushroom sauce is an excellent sauce to build off of. In preparing this dish, I used a different approach with the chicken to save time. I first pounded out the chicken to a 1/4 - 1/2 thickness, sprinkled with kosher salt, pepper, and ground sage on both sides. Once that was done I started prep on the sauce as per the recipe. I then started the cooking the mushrooms and onions and once the veggies were soft, I added the wine to let it start to reduce and then went back to prepping chicken. I rubbed the liquid smoke on the chicken breasts and added them to the grill pan. Once they had cooked about 3 minutes, I covered the grill pan with a cookie sheet, once done on one side I flipped and recovered with cookie sheet. All together, about 5 -6 min per side. By the time the chicken was done, I had already added the chicken broth and had it reduced. I finished up the sauce while the chicken rested.