White Wine Rice: Saute rice with olive oil in large saute pan approx. 2 minutes on high heat. Add 2 cups chicken broth and 1/4 cup white wine. Bring to boil 5 minutes, reduce heat to low, cover and simmer 10 minutes, stirring occasionally until rice is tender. Set aside and serve chicken on top.
Chicken with mushroom gravy: Bread (To bread cutlets, place chicken in flour, then egg then bread crumbs) and brown cutlets in frying pan, set aside.
Place sliced mushrooms in large bowl. Combine flour, pepper and garlic powder, and mix well with mushrooms. Melt butter in large saute pan on high heat. Add mushrooms and saute 5 minutes. Add remaining wine to form a rue. Add remaining chicken broth and bring to boil. Then lower heat and saute 10 minutes uncovered. Add chicken breast, cover, and cook on med - low heat 15-20 minutes.