The Never Ending Battle

So last night I can say I was not all too thrilled to see yet another package of chicken taken out for dinner.  And it turns out my son is on strike against chicken, apparently he is starting to grow feathers.  BUT having said that, we had a fantastic chicken creation last night

Whining Chicken

• 4 chicken breasts Boneless/skinless
• 3 TBLS flour, seasoned with S/P/G (salt, pepper, garlic)
• Olive oil, about 2 TBLS (2 turns in the pan)
• 2 cups chicken stock, I used powdered with water
• 3/4 cup wine
• large onion quartered and sliced
• mushrooms sliced, optional 8 ounces
• 1 tsp poultry seasoning (or thyme or rosemary)
• 1 tsp pepper

1. Olive oil in pan.  Lightly coat chicken with flour. 
2. Toss left over flour onto your onions
3. Slightly brown on one side, flip then add onions
4. Once the second side is browned and the onions strt to cook up add the wine and broth.  Add poultry seasoning and black pepper. Add mushrooms if using
5. I use chicken and tomato broth powder (found at Hispanic markets, makes BEST spanish rice) but plain chicken bullion, or canned chicken stock is fine too.
6. Put a lid on it and simmer for 20 minutes or so.  Take lid off and reduce sauce if needed, but the added flour should make a nice thick sauce, perfect with potatoes.