CUT meat into serving size portions; COMBINE flour, salt and pepper; COAT meat with flour mixture.
In a large skillet, HEAT oil; BROWN meat; DRAIN off fat.
ADD wine, water, mushrooms, onion, parsley, salt and basil.
COVER; SIMMER until meat is tender, about 1 1/4 hours; REMOVE meat to platter.
MEASURE pan juices; ADD enough additional water to make 1 1/4 cups liquid; RETURN to skillet.
BLEND cornstarch and remaining 1/4 cup water; ADD to skillet; COOK, STIRRING, until mixture thickens and bubbles.
Serve pan sauce on side with meat.
Per Serving (excluding unknown items): 375 Calories; 18g Fat (46.7% calories from fat); 40g Protein; 7g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.