3 tbsp. flour
Salt and pepper
2 boneless, skinless chicken breasts (1/2 lb.)
1 tbsp. vegetable oil
2 tbsp. minced shallots or onion
2 c. sliced mushrooms
3 c. defatted chicken stock
1/2 c. dry white wine
1 tbsp. chopped parsley or chives

Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.

Add remaining 1 teaspoon oil to the pan. Add shallots or onions and cook, stirring for 10 to 20 seconds. Add mushrooms and saute for 1 to 2 minutes, or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.

Pour in stock and wine and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives. Season and return chicken to pan and heat gently.