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Chicken Vino Bianco

2 Tbsp olive oil or vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onions
2 cloves garlic, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
2 cups sliced mushrooms
4 Tbsp butter or margarine
1/2 cup roma tomatoes
cooked linguine or fettuccine

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.