Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.