1. Heat oil in skillet on med-high heat. 2. Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later. 3. Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden. 4. Stir in wine and bring to a simmer. 5. Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender. 6. Serve over cooked fetticuine or liguine noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
