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1
Place flour in a shallow dish.
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2
Cut each chicken breast in half on the diagonal to get 4 portions that are about equal in weight.
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3
Sprinkle the chicken with salt and pepper and then dredge in the flour.
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4
Whisk the water with 2 tablespoons of the leftover dredging flour in a small bowl; set aside.
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5
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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6
Reduce heat to medium and add the chicken.
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7
Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total.
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8
Transfer chicken to a plate.
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9
Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low.
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10
Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
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11
Add broth, wine, tomato paste and the remaining salt and pepper.
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12
Stir until the tomato paste is dissolved.
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13
Bring to a simmer.
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14
Return the chicken and any accumulated juice to the pan.
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15
Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165 degrees F, 15 to 20 minutes.
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16
Transfer the chicken to a serving plate but keep the sauce over the heat.
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17
Increase the heat under the sauce to medium-high.
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18
Stir in the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute.
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19
Serve the chicken with the sauce, sprinkled with parsley if you like!
