Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Remove chicken from skillet. Add mushrooms, onion and garlic to skillet; cook and stir until mushrooms and onions are tender. Meanwhile, cook rice as directed on package.
Add wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Add chicken back to skillet. Reduce heat to low; cover. Simmer about 15 min. or until chicken breasts are tender and no longer pink in centers.
Serve chicken over rice with sauce and garnish with fresh parsley.