Chicken Coq au Vin

Directions

Add 2 tablespoons of flour on a plate.

Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.)

Sprinkle salt and pepper over the chicken breasts and dredge in the flour.

Whisk water with 2 tablespoons of the leftover flour in a small bowl, set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Reduce heat to medium and add the chicken.

Cook, turning once or twice, until lightly browned on all sides, about 6 minutes.

Transfer to a plate.

Add the remaining ½ tablespoon oil to the pan, reduce heat to medium-low.

Stir in mushrooms, carrots, onion and rosemary and cook, stirring often, until the vegetables are softened and browned in spots, 4 to 6 minutes.

Pour in broth, wine, tomato paste and season with salt and pepper to taste.

Stir until the tomato paste is dissolved.

Bring to a simmer.

Bring the chicken and any accumulated juice back to the pan.

Cover, reduce the heat to maintain a gentle simmer, stirring twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 16 to 22 minutes.

Remove the chicken from the pan onto a serving plate.

Increase the heat to medium-high.

Whisk the water-flour mixture again, stir into the pan and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

Spoon the sauce over the chicken and top with parsley or cilantro leaves.