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Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breast halves (1 to 1 1/2 pounds total)
- 1/4 cup (1/2 stick) butter
- 1/2 cup chicken broth
- 1/4 cup dry red wine
- 1/2 pound mushrooms, quartered
- 1 large tomato, chopped
- 1 small onion, chopped
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
In a shallow dish, combine the flour, salt, and pepper and coat the chicken evenly on both sides. In a large skillet, melt the butter over medium-high heat and sauté the chicken for 4 to 5 minutes per side, or until browned. Remove the chicken to a platter and set aside.
Add the remaining ingredients to the skillet and cook for 5 to 7 minutes, stirring occasionally.
Return the chicken to the skillet and reduce the heat to medium-low. Simmer for 5 to 7 minutes, or until the sauce thickens and the chicken is warmed through.