Chicken Vino Bianco

Place chicken breasts between 2 pieces of wax paper and pound lightly until thin. Lighty dredge chicken breasts in flour, and season with fresh ground black pepper. Slice onion thin, and chop garlic. Heat a little olive oil in skillet, and add chicken breasts. Cook until golden brown on each side. Remove from skillet and place on platter. Add sliced onions and garlic and butter to skillet. Cook until tender and then add mushrooms. Stir in 3/4 cup of white wine. Simmer