Cube boneless skinless chicken breasts into about 1-1.5 inch cubes
Pre-heat oven to 350'
Dredge the chicken in flour
Heat a large skillet on medium heat. Add 2 tablespoons of the butter and oil.
Once the butter has melted, add the chicken and brown until the coated chicken is a nice golden color. Transfer chicken to another plate.
In the same pan, saute the onion and garlic until they soften and become a dark golden color, scraping up all the cooked-on bits of flour to create a thickened glaze. You might have to add another tablespoon of butter and oil at this point.
Add the white wine and let simmer for 5 minutes
Combine the chicken with the garlic and onion in the same pan
Transfer pan to the oven and roast for 20 minutes
Serve over rice