Chicken with Mushrooms

2 lbs. boneless, skinless chicken thighs

3 T. All Purpose Flour

3/4 tsp. kosher salt

1/2 tsp. black pepper

2 T. olive oil

1 large onion, sliced

1 tsp. minced garlic

3/4 c. dry white wine or water

1 (14.5 oz) can of diced tomatoes

1 cup chicken broth

2 tsp. dried basil

1/2 tsp. crushed red pepper

2 cups sliced white mushrooms

Grated Parmesan

In a medium bowl combine the flour, salt and pepper. Dredge the chicken pieces, shaking off excess.

Heat oil in a heavy bottom skillet.

Brown chicken, about 3-4 minutes per side.

Remove from pan and set aside.

Add onions and garlic to the pan and saute until soft.

Add the leftover flour from the chicken dredge to the pan. Stir to combine.

Add wine and and cook until absorbed.

Stir in tomatoes, broth and spices.

Add onions and nestle the chicken down into the pan.

Simmer uncovered 20-30 minutes until cooked through.

Season with salt and pepper to taste.

Serve with grated Parmesan sprinkled on top.