Chicken Vino Bianco - cooking recipe

Ingredients

4 pieces boneless skinless chicken breasts
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomato
1/2 cup red onion, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine
seasoned flour (for dusting)
FOR SEASONED FLOUR
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Preparation

Heat oil in large saute' pan.
Dust chicken in seasoned flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan.
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
Let saute' for three minutes, stirring constantly.
Add chicken back to pan.
Add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil.
Cook pasta according to directions.
Add drained cook pasta to the pan and toss together and serve.