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2 Tbsp Olive oil
1 Onion, diced
1/2 pound Mushrooms, sliced
1 clove Garlic, minced
2 cups Tomatoes, diced
1 Bay leaf
1/2 tsp Rosemary
1/4 cup White wine
1/4 cup Chicken broth
1/2 cup Black olives, cut in half
4 boneless chicken breast halves
Flour
Olive oil
Preheat oven to 350 degrees F.
Heat the oil in a small skillet, and add the onion, mushrooms, and garlic. Cook until just soft. Add the tomatoes, bay leaf, rosemary, wine, olives, and broth. Simmer for 30 minutes.
Heat additional oil in a heavy skillet. Dredge the chicken in flour. Add to the pan and saute until well browned. Place in a lightly greased casserole dish. Cover with the sauce and bake uncovered at 350 for 25 minutes. Serve with pasta.