A delightful twist on a classic chicken dish, featuring a rich mushroom-wine sauce and a crispy Parmesan crust.
Combine the flour, Parmesan cheese, salt, and pepper in a mixing bowl.
Mix thoroughly to ensure an even coating for the chicken.
Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.
Shake off excess coating to prevent clumping.
Heat half of the olive oil in a skillet over medium heat and sauté the onions and garlic until softened.
Stir frequently to avoid burning the garlic.
Add the mushrooms and basil to the skillet and cook until the mushrooms are tender.
Cook until the mushrooms release their moisture and it evaporates.
Remove the mushroom mixture from the skillet and set aside.
Keep the mixture warm by covering it.
Add the remaining olive oil to the skillet and cook the chicken breasts until golden on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Gradually stir in the white wine and water, scraping the skillet to deglaze.
Deglazing adds depth of flavor to the sauce.
Return the mushroom mixture to the skillet and simmer until heated through.
Simmer gently to meld the flavors together.
Serve the chicken topped with the mushroom-wine sauce and enjoy!
Garnish with additional fresh basil for a burst of color and flavor.
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