Chicken and Mushrooms a la Greek

Last night's dinner was simple and delicious.
It literally took 30 minutes to put together from start to finish. That's how I roll!
If you are from Richmond, VA, or live in the Richmond area, you must have eaten at the Crazy Greek at least once. This is our daughter's favorite restaurant and ever since we moved to NC, she has been begging me to try and figure out how to make her favorite pork from their menu.
Well, I was out of pork but I had CHICKEN! I am no chef but I can cook...some. I did a little research and came up with the following recipe.

Ingredients:

 olive oil (sorry I don't measure)

4 boneless chicken breast halved

8 oz mushrooms, sliced

4 large garlic cloves, chopped

1 teaspoon dried oregano

1  cup canned low-salt chicken broth

1/4 cup fresh lemon juice

1/4 cup dry white wine

Instructions:

Heat the olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 to 4 minutes per side. Using tongs, transfer chicken to a plate and set aside. Add mushrooms, garlic and oregano to the same skillet. Sauté the mushrooms until brown for about 10 minutes. Add the broth, the lemon juice and the wine and boil until sauce is slightly reduced, about 5 minutes. Add the chicken to the sauce, reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper if needed.

Let me know how yours turns out.