Flour for coating (optional)
1 lb. chicken breast meat (pre-cut i.e., chicken tenders excellent)
Olive oil and butter, for frying
2 cloves fresh garlic, crushed
1/2 lb. sliced fresh mushrooms
2 med. onions, cut in wedges
1/4 c. white wine
1/2 tsp. fines herbs or mix of - basil, summer savory, marjoram, thyme

Mix herbs and flour. Roll chicken in seasoned flour - optional.

Saute chicken in olive oil and butter, with garlic until browned. Add herbs while chicken is cooking if not using flour mix. Add mushrooms, onions and wine. Remove from heat when onions and mushrooms are done. De-glaze pan with a little more wine and pour over chicken and vegetables.

If you wish, you may cook chicken first and set aside while cooking vegetables in the same pan, but, be sure to add some wine to chicken before removing from the heat as it will help moisturize the meat. Serve with Stove Top stuffing and vegetable.