Place chicken between 2 sheets of waxed paper and pound to 1/4-inch thickness. Combine flour, salt, garlic powder and black pepper in a large bowl. Add chicken; coat with flour mixture.

Heat 1/4 cup oil in large sauté pan over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.

Add remaining oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix corn starch and 1/4 cup chicken broth with whisk. Combine with wine, remaining chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.

Serve chicken and sauce over cooked linguine.