Chicken Vino Bianco (Olive Garden)

I had this dish at Olive Garden, but they discontinued it. I found a copycat recipe online, but made some minor changes.

4 pieces boneless skinless chicken breast
1 small tomato, diced
1/2 cup red onion, sliced
1 1/2 cup mushrooms, sliced
2-3 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 stick butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine


Heat a small amount of olive oil in large sauté pan.
Slice chicken breasts into cutlets, salt and pepper, then dust with 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 onions to pan and sauté until they begin to turn golden. Be careful not to burn the butter. Add garlic and cook slightly. Add mushrooms, diced tomato, chopped parsley, crushed red pepper, black pepper and salt to pan. Cook until mushrooms are done, then add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil. Add cooked chicken back to pan.

Cook pasta according to directions, drain and toss with a small amount of sauce. Serve chicken and sauce over the pasta.