Chicken with White Wine and Mushrooms

• 4 each chicken breasts halves with skin and bone
• 1 x flour, all-purpose as needed
• 1/4 cup olive oil
• 23 cup onions chopped
• 13 cup carrots chopped
• 13 cup celery chopped
• 2 tablespoons italian parsley chopped
• 2 large garlic cloves chopped
• 15 ounces tomatoes, canned diced in juice
• 1 pound mushrooms sliced
• 1 cup white wine dry

1. Sprinkle chicken with salt and pepper; dust with flour.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add chicken, skin side down, and saute until brown, about 5 minutes.
4. Turn chicken over and saute 3 minutes.
5. Transfer chicken to bowl.
6. Add onion, carrot, celery, parsley and garlic to skillet; saute 2 minutes.
7. Add mushrooms and saute until starting to brown, about 10 minutes.
8. Add tomatoes with juices and wine.
9. Boil sauce until slightly thickened, about 10 minutes.
10. Return chicken to sauce.
11. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.
12. Transfer chicken and sauce to plates and serve.

chicken breasts halves, flour, olive oil, onions, carrots, celery, italian parsley, garlic, tomatoes, mushrooms, white wine

Taken from recipeland.com/recipe/v/chicken-white-wine-mushrooms-48452 (may not work)