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Mix flour, garlic salt and pepper in shallow dish. Coat chicken with flour mixture.
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add half of the chicken; cook 3 minutes per side or until lightly browned. Remove from skillet; keep warm. If needed, add additional 1 tablespoon oil to skillet. Brown remaining chicken.
Heat remaining 1 tablespoon oil in same skillet. Add mushrooms; cook and stir 3 minutes. Stir in wine, broth and spices. Bring to boil. Reduce heat to low; simmer 5 minutes or until reduced by half, stirring to loosen browned bits. Spoon sauce over chicken to serve.