Chicken Stew with Red Wine Recipe

Servings: 4

4 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 tablespoon flour
3/4 cup reduced-sodium fat-free chicken broth
3/4 cup dry red wine OR reduced-sodium fat-free chicken broth
1 bay leaf
1-1/2 teaspoons dried oregano leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Salt, to taste

Cook chicken in oil in large skillet until browned on both sides, about 8
minutes. Stir in onion and garlic and sauté until tender, about 5 minutes;
sprinkle with flour and cook 1 to 2 minutes longer. Add remaining
ingredients, except salt; heat to boiling. Reduce heat and simmer,
uncovered, until chicken is tender, about 15 minutes; simmer, uncovered,
until thickened to desired consistency, 5 to 10 minutes. Discard bay leaf;
season to taste with salt.

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