2 lg. skinless & boneless chicken breasts
Mushrooms
Salt and pepper
1 chicken bouillon cube
Garlic powder
1/3 c. white wine
Wondra pour sauce & gravy flour
2 tbsp. butter or 1 tbsp. oil & 1 tbsp. butter

Cut chicken into 4 pieces. Coat chicken in a mixture of Wondra flour, garlic powder, salt and pepper. Melt butter in skillet. Brown chicken on medium low heat on both sides for 15 minutes and remove from skillet. If needed, add a little more oil and add washed mushrooms; brown lightly. Add bouillon cube and 1/3 cup white wine. Simmer lightly for a couple of minutes. Add chicken and simmer 10 minutes on low.