20 chicken breast halves
1/2 cup white wine
1 tablespoon vegetable oil
1 tablespoon garlic powder
1 teaspoon taco seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 medium onion, diced
1 (6 ounce) can sliced mushrooms
Place chicken breasts in a large resealable plastic bag. Heat oil in a large skillet over medium heat. Stir-fry chicken breasts 3 minutes, turning once, until golden brown. Remove chicken from pan; drain well.
Heat 2 tablespoons of the garlic powder and 1 tablespoon taco seasoning in a small skillet over medium heat. Saute chicken for 30 seconds. Transfer to a plate.
Heat 1/2 teaspoon of the remaining garlic powder in a small skillet over medium heat. Stir chicken into garlic powder-mixture. Transfer chicken breasts to plastic bag and seal tightly. Pour sauce over chicken.
Dredge chicken breasts in flour, then season with taco seasoning and basil. Heat 2 minutes, stirring, then transfer to a serving plate. Top with tomatoes, onion and mushrooms.