Instructions: On a work surface, between two pieces of waxed paper, pound the chicken to 1/4-inch thickness. Sprinkle the fajita seasoning over each chicken breast, coating completely.

In a large skillet, heat the oil over medium-high heat. Saute the chicken for 5 to 7 minutes, turning once and cooking until golden on both sides and no pink remains. Remove the chicken to a platter and cover to keep warm.

In the same skillet, combine the chutney or preserves and the wine, heat for about 5 minutes. Add the mushrooms and cook for 8 to 10 minutes, until the mushrooms are tender and glazed, stirring occasionally.

Spoon over the chicken, then garnish with the cilantro.

This recipe yields 4 servings.

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