These were soooooooo good.
We preferred the wine chicken (even though the girls scraped off all those yucky mushrooms), but the salsa chicken was also very good.

some fiddling:
I used portabella mushrooms and red peppers instead of white mushrooms.
I threw a little bit of marsala wine in with the white wine. I wanted to have enough wine leftover to have with dinner, but since I poured myself a glass this morning to celebrate the arrival of Sam's yellow school bus of mercy, I was a little short.
I may have accidently poured in a little more wine when the mushrooms and peppers were sauteeing.

With the salsa chicken, I didn't have sage, so I subbed cumin instead.

I didn't grill veggies since I added the peppers to the'shrooms and I served the meal with basmati rice.

A question for you foodgadgetophiles-- is there any gadget that will make pounding the bejeebus out of chicken, etc. easier? I know I would make this and other recipes like it more often if I had such a gadget.