POUND chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper). COMBINE flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture. HEAT 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan. ADD 1 tablespoon oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened. SERVE chicken and sauce over cooked linguine, if desired.
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