Prepare vegetables to be timed with chicken.
In a shallow dish, mix together the oat flour, salt, pepper and oregano. Coat chicken pieces in mixture. In a large skillet, heat oil and chicken stock (as needed) over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and remaining chicken stock. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Enjoy some blueberries for dessert.
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