Balsamic Chicken Breasts with Porcini Mushrooms

Season chicken breasts with salt and black pepper.

Mix flour salt and black pepper together in a shallow bowl. Dredge chicken in flour mixture shaking off excess.

Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden about 3 minutes.

Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften about 3 minutes. Stir in chicken broth balsamic vinegar and white wine. Cover and continue cooking over medium-low heat turning chicken occasionally until no longer pink in the center and coated with sauce about 10 minutes.