Ingredients

• 6 each chicken breast
• 1 cup flour
• 1 cup onion
• 1/4 cup parsley
• 2 cups bell pepper
• 2 cups zucchini
• 1-1/2 cups celery
• 1 cup black olive
• 1/8 cup sage
• 2 pounds tomato
• 1/2 cup red wine
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons olive oil

Preparation

Flour chicken and shake off excess. Place in medium hot pan with olive oil and sauté until golden brown on both sides. Remove and place on platter. Using the same pan that the chicken was sautéed in sauté chopped onions and parsley until lightly colored. Add the remaining vegetables, olives sage leaves and further sauté for 2 minutes. Add cooked chicken to the pan and add processed tomatoes. Stir gently and add the red wine. Adjust seasoning if needed and simmer for approximately 1/2 hour or until internal temperature reaches 165 F.

Modifications & Pairings

Reduce the olive oil to 2 tablespoons, bake the chicken instead of frying and save on calories and fat, but not the flavor!