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My mother used to make this dish. I think she learned it in a French convent school. My husband loves it!
Cover the bottom of a skillet with olive oil. Heat the oil. Dredge the chiken breasts with flour seasoned with salt and pepper. Quicky fry the ckicken breasts in the olive oil. Place in an oven proof baking dish. (The meat will not be cooked through.) Put vegetables, dissolved boullion, and herbs in the baking dish with the chicken. Pour the wine over all. Bake for 1 hour at 350F.
This recipe was provided by Julia Takarada from Evanston.