1/4 c olive oil
4 chicken breasts (either boneless/skinless or bone-in)
1/4 c flour
1 red onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced or quartered
1/2 c dry white wine
3/4 c canned chopped tomatoes, drained
2 TB tomato paste
1/2 tsp salt
Heat 2 tablespoons olive oil over medium heat. Dredge chicken breasts in flour, shaking off excess. Saute until golden brown on both sides, total of 5 or 6 minutes. Remove from pan to a plate.
Add remaining olive oil to pan, then add onion and garlic. Saute 3 to 4 minutes, or until translucent. Add mushrooms and cook another 2 minutes.
Stir in wine, bring to a boil until reduced to a few tablespoons, then add remaining ingredients and stir. Return chicken to pan, turn heat down to low, cover and simmer until chicken is done, about 20 minutes.
Serve with polenta or rice, if desired.