chicken with quick pan sauce.
Not sure I'd do red wine; but that's my personal preference with chicken. Maybe white wine after sautéing some chopped shallots and minced thyme; reduce the wine by half; add a hefty pat of butter to finish it.
Something along the lines here: http://www.seriouseats.com/recipes/2008/08/flattened-chicken-breasts-with-shallot-and-white-wine-sauce-recipe.html
But here's a red wine sauce recipe that might work (I'm assuming you're working with boneless chix breasts): http://www.virtualcities.com/ons/vt/p...