"Drunken chicken" in white wine tomato sauce with mushrooms

Ingredients:

2 chicken breasts

4 tomatoes

200 g mushrooms

1/2 cup dry white wine

Salt, pepper, chili powder

Fresh or dried basil

1/2 tablespoon of flour

Olive oil

Directions:

• Cut the chicken breasts lengthwise into half, sprinkle with salt and pepper. Cook in a skillet over medium heat until both sides are slightly charred.
• In the meantime, dice the tomatoes and cut the mushrooms into slices.
• Take the chicken breasts out of the skillet and set aside.
• If there is no oil left in the skillet, add some more. On low heat; cook the tomatoes, chopped basil and chili powder until the water from the tomatoes forms a sauce.
• Add the mushrooms to the skillet and stir.
• Pour in the wine and cook for 5 minutes.
• Collect the sauce in one corner of the skillet by tilting it slightly, and stir the flour into the sauce.
• Transfer the chicken back into the skillet and cook for another 15 minutes over low heat with the lid covered.