Parmesan Chicken with mushroom wine sauce

Parmesan Chicken with mushroom wine sauce
(2 servings) 262 calories each

1 tbsp flour
1 tbsp parmesan cheese
¼ tsp salt
½ lb chicken or veal – cut bite sized
1 tbsp olive or veg. oil
1 clove garlic
1 cup diced onions
1 cup sliced mushrooms
1/3 tsp basil
2 tbsp white wine – fill rest of 1 cup measuring cup with water
1 tbsp chopped fresh parsley (I don’t use)

In plastic bag, put chicken bites, add flour, cheese and 1/8 tsp salt and pepper.
In 10 in skillet, heat 1 ½ tsp oil over medium high heat. Add onions and garlic and saute until onions are softened. Addd mushrooms, basil and remaining 1/8 tsp salt and saute until mushrooms are tender. Transfer mixture to a plate and set aside.
In same skillet heat remaining 1 ½ tsp oil; add chicken and cook, turning until lightly browned. Stir in any reserved flour mixture. Gradually add wine and water and continuing to stir, bring mixture to a boil. Return mushroom mixture to pay and cook until heated through. Serve sprinkled with parsley.