Bella Braised Chicken

1 T. unsalted stick margarine
2 onions, chopped
2 celery stalks, diced
1 carrot, diced
2 garlic cloves, minced
3 T. flour
1/4 t. freshly ground black pepper
Six 4 oz. skinless boneless chicken breasts
1 T. olive oil
One 14.5 oz. can diced tomatoes, no salt added
1 cup low sodium chicken broth
1/2 cup dry white wine
2 T. minced parsley, plus more for garnish
1 t. dried thyme leaves

Preheat oven to 325. In large nonstick skillet, melt margarine. Add onions,
celery, carrot and garlic; cook, stirring as needed, until softened, about 5
minutes. Transfer vegetables to a 3 quart Dutch oven or casserole. In a gallon
size sealable plastic bag, combine flour and pepper. Add chicken. Shake to coat.
In same skillet, heat oil. Add chicken and brown 2 minutes on each side. Arrange
chicken on top of vegetables. Return skillet to heat. Add tomatoes, broth, wine,
parsley and thyme. Coo, scraping up browned bits from bottom of skillet until
liquid comes to a boil; pour over the chicken. Bake covered until chicken is
cooked through and the vegetables are tender, about 1 hour. Serve, sprinkle with
additional minced parsley.
232 calories per serving
Source: Weight Watchers