In pie plate combine flour, Italian seasoning, salt and pepper. Lightly coat chicken with seasoned flour.
In a large nonstick skillet, over medium heat, heat 2 tablespoons oil. Add mushrooms and garlic; sauté 3 minutes. Remove from pan and reserve.
Add remaining 3 tablespoons oil to skillet; brown chicken pieces about 5 minutes per side. Remove chicken to an ovenproof pan or casserole. Add wine to skillet, stirring to incorporate pan juices. Return mushrooms and garlic to skillet and stir in tomatoes.
Pour tomato mixture over chicken. Cover loosely with foil and bake 50 to 60 minutes, until chicken is fork tender. Remove and discard garlic.
To serve, sprinkle with Parmesan and basil.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat36.8g (0%)
Saturated Fat 10g (0%)
Trans Fat 0g
Total Carbohydrate13g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.