Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until they turn golden brown. Use a slotted spoon to remove the mushrooms from the skillet, and set them aside.

Pour another 2 tablespoons olive oil into the same skillet. Toss in the shrimp, chopped onion, and garlic, and sauté until the shrimp turn opaque. This usually takes about 3 to 5 minutes. Once done, remove the shrimp mixture from the skillet and combine with the mushrooms.

In a shallow dish or bowl, mix 2 tablespoons flour and ¾ teaspoon salt until well combined. Dredge your chicken cubes in this mixture, making sure they’re lightly coated on all sides.

Add 1 tablespoon olive oil to the now-empty skillet. Place the chicken pieces in the pan and cook for 3 to 5 minutes, or until they are no longer pink in the center. Transfer the chicken to the mushroom-shrimp bowl.

Warm the remaining 1 tablespoon olive oil in the skillet. Stir in the last 1 tablespoon of flour, cooking for about 30 seconds, and stir constantly so it doesn’t burn. Gradually add the water, white wine, and the remaining ½ teaspoon salt. Bring the mixture to a boil for 1 minute, scraping up any browned bits from the bottom of the skillet.

Turn the heat to medium-low and return the mushrooms, shrimp, and chicken mixture to the skillet. Let everything simmer together for about 10 minutes so the flavors meld. Season with freshly ground black pepper and serve hot.