Source: dLife

Tasty chicken marinated with fresh seasoning, wine, and vegetables.

Servings

1 tbsp Margarine, hard, unspecified oil, unsalted, stick (unsalted )
2 large onion , chopped
2 medium celery stalks , diced
1 fresh carrots , diced
2 medium garlic cloves
3 tbsp white all purpose flour
0.25 tsp black pepper
24 oz boneless skinless chicken breasts
1 tbsp olive oil
14.5 oz canned unsalted diced tomatoes
1 cup low sodium chicken broth
0.5 cup white wine (dry)
2 tbsp chopped parsley , minced
1 tsp ground thyme

1 Preheat oven to 325 degrees.
2 Melt the margarine in a large nonstick pan and add in the onions, celery, carrot, and garlic. Cook until soft, about 5 minutes, and put into a 3 quart casserole dish. Put pan aside to use again.
3 In a gallon size bag, mix the flour and pepper. Place the chicken in the bag, seal and shake to coat.
4 Using the same pan as before, heat the oil.
5 Add the chicken and brown on both sides.
6 Place the chicken on top of the vegetables in the casserole dish.
7 Still using the same pan, add in the tomatoes, broth, wine, parsley, and thyme. Stir and scrape up all the brown bits from the bottom of the pan. Bring to a boil.
8 Pour this over the chicken and vegetables in the casserole dish and cover.
9 Bake for 1 hour until the chicken is cooked through and vegetables are soft.

This is an excellent dish to serve over brown rice. Be creative with the vegetables, try carrots, zucchini, green beans anything to your liking.