Source: dLife

Baked chicken, vegetables, and chopped dates in a seasoned red wine sauce.

Servings

4 boneless skinless chicken breasts
0.12 cup white all purpose flour , for dusting
1 tbsp vegetable oil
1 medium onions , chopped
0.5 oz medium garlic cloves , crushed (about 2 tsp)
2 fresh carrots , sliced
0.5 lb fresh mushroom slices
1.25 cup low sodium chicken broth
0.67 cup red wine
2 tbsp tomato paste
1 tsp ground oregano
1 tsp dried basil
0.5 tsp dried rosemary
0.5 cup chopped dates

1 Preheat oven to 400°F.
2 Spread flour on plate and dust both sides of chicken.
3 Lightly coat large pan with nonstick cooking spray and heat over medium.
4 Cook chicken until browned on both sides, about 10 minutes. Remove and place in a baking dish.
5 Return pan to stove, heat oil, and cook onions, garlic, carrots, and mushrooms until soft, about 6-8 minutes.
6 Add broth, wine, tomato paste, oregano, basil, and rosemary. Cover and simmer 10 minutes, stirring often.
7 Stir in dates and pour mixture over chicken.
8 Bake until chicken is thoroughly cooked, about 30 minutes.