Crazy Girl's Kitchen

Get ready:

• 4 boneless skinless chicken breasts
• 1/2 cup flour
• 5 Tsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried  tarragon
• 1 cup white wine
• 1 Tsp tomato paste
• 3 cups chicken stock
• salt and pepper

Now let’s play:

Preheat oven at 350F. Split chicken breasts lengthwise into half. Season with salt and pepper to taste. Dredge in the flour till well coated. Heat up 2 Tsp olive oil in a large saute pan and brown 4 chicken breast halves. Repeat with the rest. Rest browned pieces in a 13*9 baking dish. Add the last Tsp olive oil to the saute pan and saute diced onion for 2 minutes. Add garlic and carrots. Saute for 3 minutes. Add celery, and saute for 1 minute. Add white wine, and scrape off the brown bites off the bottom of the pan. Pour the mixture into the baking dish. Add chicken stock into the baking dish. Cover and bake for 1 hour. Serve chicken breast halves with baking liquid (6-8 servings).

After-play thoughts:

You can strain the baking liquid and make gravy of it.