1 c. rice
6 chicken breasts
2/3 c. oil
1 onion
2 quartered tomatoes
Parsley
1 tbsp. flour
1 c. chicken broth
3/4 c. wine
1 tbsp. chili powder

Saute chicken in oil - 12 minutes. Add onion, tomatoes and parsley for 6 minutes. Mix flour with 1/4 cup chicken broth. Add to skillet with rest of broth, wine and chili - 10 minutes. Serve on rice.