In small microwave bowl, mix oil and garlic. Microwave on high 1 minute; set aside. Place flour on plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.

In 12 inch nonstick skillet (1 1/2 inches deep), place 1 tablespoon of the heated oil without garlic pieces. Heat oil over medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all chicken fits in skillet; cook 4 to 6 minutes, turning once, until no longer pink in center and golden brown. remove chicken from skillet; place on plate and keep warm.

In same skillet, cook mushrooms over medium-high heat 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrap down bits from bottom of skillet occasionally, until thoroughly heated.

Meanwhile, set oven control to broil. Split rolls; place cut side up on large cookie sheet. Broil 6 to 8 inches from heat 1to 2 minutes or until toasted golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.

Return chicken to skillet . Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning occasionally, until chicken is coated with sauce. Divided chicken evenly among rolls. With slotted spoon, divided mushrooms and onions over chicken. Pour wine sauce into 4 (4-oz) ramekins or dipping bowls. place; sandwiches and remekins of sauce for dipping on plates.

* Note: if sliced or grated fontina cheese is unavailable, purchase wedge cheese and shave with vegetable peeler into slices.