2 whole, boneless chicken breasts
1 can stewed tomatoes
3-4 carrots
1/4-1/2 c. Marsala wine (may sub. other wine)
Seasoned flour: Flour, garlic, basil, parsley, Lawry's salt, pepper

Dredge chicken breasts in seasoned flour. Brown chicken in oil in deep oven-proof frying pan. Add tomatoes, wine and carrots. Bring to boil, then cover. Place in 350 degree oven for 1 1/2 hours.