1/4 cup of flour
4 bone in chicken breasts, skin removed and trimmed of fat
1/2 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup of water
2 tbs olive oil, divided
4 oz mushrooms, quartered
4 carrots, sliced
1 small onion, halved and sliced
1 tsp rosemary
1 14 oz can of low sodium chicken broth
1/2 cup dry red wine (I used Cabernet Sauvignon, recipe called for Zinfandel)
1 tbs tomato paste
Heat 1 tbs of olive oil in a large pan.
Sprinkle chicken with salt and pepper and coat with a little flour.
Whisk 2 tbs of flour with a little water until it becomes a thick paste, set aside. This will be used to thicken the sauce at the end of the recipe.
Reduce heat to medium and add chicken. Cook, turning once or twice until lightly browned. About 5-7 minutes total. It will still be pink and uncooked at this time but don't worry, you will finish cooking it later. Remove from pan and set aside. (I didn't need to add any more oil at this time but the recipe calls for another tbs of oil.) Add mushrooms, onions, carrots, and rosemary to pan and saute for about 5 minutes over medium low heat.
Add broth, tomato paste, wine, and remaining salt and pepper. Stir until tomato paste has dissolved. Bring to a simmer
Return the chicken to the pan, cover, and simmer for 15-20 minutes. (I let it cook for about 25 minutes because some of the chicken breasts were pretty thick.)
Remove chicken from pan. Add flour and water mixture and stir until sauce thickens, about once minute.
Pour vegetables and sauce over chicken and serve.