Herbed Chicken in White Wine

I had a 1/3 of a bottle of white wine left from Thanksgiving and did some searching online for a new recipe to try to use it in tonight.  I came up with this after making some adaptations to this chicken recipe that I found on allrecipes.com.   During dinner, Scott asked if we could "add this one to the meal rotation." My five year old (who is usually telling me his dinner is gross) said "Mom, you're a great cook."  I think this recipe is a keeper!

-5 large boneless, skinless chicken breast, cut into pieces (about 3 pieces each breast)

- garlic powder to taste

- 1 package (8 ounces) fresh mushrooms, sliced

-1 medium onion, diced

-1/2-1 teaspoon dried basil (I never measure but this is approximately the amount I used)                   

-1/2-1 teaspoon dried oregano

-1/2-1 teaspoon dried rosemary

-1/2-1 teaspoon dried thyme

-1 clove minced garlic or 1 teaspoon garlic powder

-ground black pepper to taste (probably 1/4-1/2 teaspoon)

-1 teaspoon poultry seasoning

-1-2 cups dry white wine (I used some chardonnay)

- 1 (10.5 ounces) can chicken broth

-about 1/2 cup water and 2-3 tablespoons flour stirred together until smooth in a separate bowl

Heat olive oil in a large stockpot over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Add mushrooms, minced garlic and onions to pot.  Cook, stirring occasionally, until onions are tender.  Add wine and deglaze the pan, scraping up any brown bits from the bottom of the pot.  Add chicken back to pot and sprinkle in all the herbs and seasonings.  Finally, add the chicken broth.  Give it all a thorough stir to combine.  Cover and simmer over low heat for about 30 minutes.  Add the flour/water mixture to pot and stir until combined.  Continue to simmer on low (this time uncovered) for another 30 minutes or until your sauce thickens a bit.

Serve over warm egg noodles or rice.