Place the olive oil, crushed garlic, wine, and basil in a bowl or pan and add the chicken breats so they are covered with the marinade. Cover and let the chicken marinate over night in the refrigerator. Heat a teflon chicken fry pan with a tablespoon of olive oil and brown the chicken on both sides. Discard the marinade. In another pan, add 2 tablespoons of olive oil and saute the onions until they are golden. Place the chicken in the pan with the onions. Spread the mahdzoon over the chicken and onions, cover and let cook over a medium burner for 30 minutes. Sprinkle with the chopped parsley and serve.
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