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
How to make it
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