4 to 6 chicken breast halves, boneless 6 tablespoons flour, divided 1/2 teaspoon salt Dash ground black pepper 2 tablespoons olive oil 2 cups sliced mushrooms 1 clove garlic, minced 1 can (14.5 ounces) diced tomatoes, undrained 1/2 cup dry white wine 1/2 cup chicken broth 4 green onions, sliced

Preparation

Wash chicken and lightly pat to remove excess moisture. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer. In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.