In a bowl, mix the flour, onion powder, garlic powder, salt, and pepper. Dredge chicken in flour and shake off any excess.

In a large skillet over medium heat, melt the margarine with two tablespoons olive oil. Working in batches, add the chicken and cook until browned on both sides. (If needed, add a little more olive oil and margarine for the second batch.) Transfer chicken to a plate and set aside.

Heat the remaining three tablespoons oil in the skillet. Add the onions and cook until softened, about 10 minutes.

Add the mushrooms and cook about six minutes, or until all the cooking liquid has evaporated. Add the wine and sauté until most of the liquid evaporates, about four minutes.

Add the stock and tomato paste. Stir, then return the chicken to the pan and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through. Season with more salt and pepper as needed.