Ingredients
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2 tablespoons olive oil or 2 tablespoons vegetable oil
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4 boneless skinless chicken breasts
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1 cup flour
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1/4-1/2 cup sliced onion
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2 garlic cloves, minced
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1/2 cup white wine (I like Bella Sera Pino Grigio)
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salt
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pepper
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2 cups sliced mushrooms
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4 tablespoons butter or 4 tablespoons margarine
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cooked linguine or fettuccine
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1/2 cup roma tomato
Instructions
- Heat oil in skillet on med-high heat.
- Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
- Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
- Stir in wine and bring to a simmer.
- Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
- Serve over cooked fetticuine or liguine noodles.