2 large boneless, skinless chicken breasts
1 medium white onion
3 large white mushrooms
3/4 cup chicken stock
1/2 cup white wine
1 tablespoon minced garlic
Few tablespoons flour (for dredging)
Juice 1/2 lemon
Cut chicken into 2 to 3 inch cubes. Dredge with flour, salt, pepper.
Cook in hot skillet with a few tablespoons olive oil for 4 min each side, medium high heat.
Remove chicken, reduce heat to medium and add finely chopped onion. Cook until almost translucent.
Add thinly sliced mushrooms to pan along with a few additional tablespoons of olive oil. Continue cooking until mushrooms turn golden brown. Add minced garlic. Cook for one minute.
Add white wine. Scrape all bits from the bottom of the pan then add chicken stock. Stir well and return chicken to the pan.
Cover and cook on medium for five minutes.
Remove lid. Raise temperature to high. Add basil and celery salt to taste. Squeeze the juice of one half lemon over the chicken.
Gently scrape the bottom of the pan to prevent sticking and cook for an additional 1 to 2 minutes until sauce thickens.
Remove from heat and serve immediately. May be served independently or over rice or pasta.