Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Boneless chicken breasts |
| ⅓ cup | Olive oil |
| 1 \N | Carrot, chopped |
| ¾ cup | Dry white wine |
| 2 tablespoons | Parsley, chopped |
| \N \N | Salt/pepper |
| ½ cup | Flour |
| 1 medium | Onion, chopped fine |
| 1 \N | Celery stalk, chopped fine |
| 28 ounces | Can crushed tomatoes |
| 2 \N | Garlic cloves, chopped fine |
Sprinkle chicken with flour. Heat oil in large pot, add chicken and brown on all sides over medium heat then remove chicken. Add onion, celery, carrot and saute until lightly brown. Return chicken to pot, stir in wine and tomatoes. Cover pot and simmer 15 minutes or until chicken is fork tender. Add parsley, garlic, salt, and pepper. Arrange chicken and sauce on a warm platter, garnish with parsley.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 03, 1998