Directions

1. Mix flour, garlic powder, salt and pepper in shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
2. Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
3. Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 teaspoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta, if desired.