1 tbsp unsalted margarine
2 medium onions chopped
2 stalks celery diced
1 carrot diced
2 cloves garlic minced
3 tbsp flour
¼ tsp ground pepper
Six 4oz boneless skinless chicken breasts
1 tbsp olive oil
One 14.5 oz can diced tomatoes
1 cup low sodium chicken broth
½ cup dry white wine
2 tbsp minced parsley
1 tsp dried thyme


  1. Preheat oven to 325 degrees
  2. In non-stick skillet melt margarine.
  3. Add onions, garlic, celery and carrot. Cook until softened.
  4. Transfer to casserole dish.
  5. Dredge chicken in pepper-seasoned flour, sauté in olive oil until brown.
  6. Arrange on top of vegetables in casserole dish.
  7. In same skillet cook tomatoes, broth, wine and parsley until boiling.
  8. Add to casserole and bake uncovered until chicken is cooked (about 1 hour).

Yields 6 servings.