How to make it

  • In a large nonstick skillet, heat 2 teaspoons of oil over medium heat. Dredge chicken in flour. Add chicken to skillet; cook, turning once, until golden, about 6 minutes. Place chicken on a plate; cover with foil to keep warm.
  • Reduce heat to low. Add remaining oil to skillet. Add garlic, shallots, and carrot. Cook, stirring, until vegetables are crisp-tender, about 4 minutes.
  • Add wine, broth, tomato paste, rosemary, and pepper. Increase heat to medium. Bring mixture to a boil.
  • Return chicken to skillet. Reduce heat to low; simmer, covered, until no longer pink, about 25 minutes. Garnish with parsley. Serve immediately.

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