Melt 1 tablespoon butter in a medium frypan. Saute mushrooms until soft, remove from frypan and place in a small, covered bowl.
Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Coat chicken with flour mixture. Place bacon in same frypan and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to frypan and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Place chicken on a dish, cover and keep warm. In a medium bowl slowly add water to cornflour and mix together, then mix in wine. Pour liquid mixture into frypan together with reserved mushrooms. Heat until mixture begins to boil and thickens then pour over warm chicken and serve.