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On sheet of wax paper dredge chicken in flour, coating all sides.
In 3-quart nonstick saucepan heat oil; add chicken and cook over medium-high heat, turning occasionally, until browned on all sides, 4 minutes. Transfer chicken to plate and set aside.
In same saucepan combine onions and mushrooms and cook over medium-high heat, stirring, until vegetables are softened, 2 minutes.
Continuing to stir, add 1 1/2 cups water and the wine, remaining ingredients; return chicken to saucepan. Reduce heat to low, cover, and let simmer, stirring, until chicken and potato are tender, about 20 minutes.
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