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1
Add 2 tablespoons of flour on a plate.
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2
Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight.
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3
(Two will be smaller but thicker, the other two larger but thinner.)
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4
Sprinkle salt and pepper over the chicken breasts and dredge in the flour.
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5
Whisk water with 2 tablespoons of the leftover flour in a small bowl, set aside.
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6
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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7
Reduce heat to medium and add the chicken.
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8
Cook, turning once or twice, until lightly browned on all sides, about 6 minutes.
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9
Transfer to a plate.
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10
Add the remaining 1/2 tablespoon oil to the pan, reduce heat to medium-low.
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11
Stir in mushrooms, carrots, onion and rosemary and cook, stirring often, until the vegetables are softened and browned in spots, 4 to 6 minutes.
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12
Pour in broth, wine, tomato paste and season with salt and pepper to taste.
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13
Stir until the tomato paste is dissolved.
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14
Bring to a simmer.
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15
Bring the chicken and any accumulated juice back to the pan.
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16
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 165AF, 16 to 22 minutes.
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17
Remove the chicken from the pan onto a serving plate.
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18
Increase the heat to medium-high.
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19
Whisk the water-flour mixture again, stir into the pan and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
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20
Spoon the sauce over the chicken and top with parsley or cilantro leaves.
