1/4 cup all-purpose flour
3 chicken breasts
Salt & Pepper
2 tablespoons extra-virgin
olive oil
6 ounces mushrooms,
sliced
3 large carrots, thinly
sliced
1 small onion, halved and
sliced
1 teaspoon dried
rosemary
1 14-ounce can chicken broth - I use an Oxo
1/2 cup dry red wine
1 tablespoon tomato paste
2 tablespoons chopped
fresh parsley (optional)
Place flour
in a shallow dish. Cut each chicken breast in 3-4 strips on the diagonal and toss in the flour.
Heat 1
tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat
to medium and add the chicken. Cook, turning once or twice, until lightly
browned on all sides, 5 to 7 minutes total. Transfer to a plate.
Add the
remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add
mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until
the vegetables are softened and browned in spots, about 5 minutes.
Add broth,
wine, tomato paste and the salt and pepper. Stir
until the tomato paste is dissolved. Bring to a simmer.
Return the
chicken and any accumulated juice to the pan. Cover, reduce the heat to
maintain a simmer and cook, stirring once or twice, 20 to 30 minutes.
Transfer the chicken to a serving plate. Increase the
heat under the sauce to medium-high. Add in some thickener and cook, stirring, until the sauce is thickened, about 1 minute. Serve
the chicken with the sauce, sprinkled with parsley.
Serves 4
