Olive Garden Chicken Vino Bianco

2 Tbsp Olive Oil, Extra Virgin
2 Whole Chicken Breasts, cut in half (4 pieces)
1 Cup Flour, All purpose
1/2 Cup Onions, chopped (red onion preferred)
2 Cloves Garlic
4 oz. Pinot Grigio (or white wine of your preference)
1/2 C Mushrooms, sliced
4 Tbsp Butter, unsalted
2 Plum Tomatoes, diced
4 oz. Linguine, uncooked

Heat oil in skillet on med-high heat. Lightly dredge chicken breasts in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later. Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden. Stir in wine and bring to a simmer. Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender. Cook Linguine according to package directions. Serve over cooked linguine noodles. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RYEJOE.