Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture. In a 10 inch skillet, heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.

Ingredients

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• 2 tbsp flour
• 2 tbsp parmesan cheese, grated
• 1⁄2 tsp salt, divided
• 1⁄4 tsp pepper
• 16 oz chicken breast
• 1 tbsp olive oil, divided
• 2 cup onion, diced
• 2 garlic cloves, minced
• 2 cup mushrooms, sliced
• 1⁄2 tsp basil
• 2 tbsp dry white wine
• 2 tbsp water

Directions
On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture.
In a 10 inch skillet, heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
Transfer mixture to plate and set aside.
In the same skillet, heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
Return mushroom mixture to the pan and cook until heated through.