1/3 Bottle White Wine
2 Medium Spanish or Vidalia Onions, Diced
2 Medium Red Peppers, Diced
1 Whole Garlic Glove Chopped
Whole Wheat or Oat Flour
Extra Virgin Olive Oil
Freshly Ground Black Pepper
In large bowl dredge chicken in flour seasoned with Kosher Salt & Freshly ground Black Pepper.
Fry in EVOO until lightly browned, remove from pan.
Saute garlic, onions, & peppers until onions are soft. Add a little of the leftover dredging flour mixture.
Deglaze (pour the wine in & listen for sizzle, stir to make gravy) with white wine. The wine will start to form a sauce.
Place chicken into a casserole pan that comes with a cover, pour onion/garlic/pepper mixture over chicken.
Cover and bake about 45 Minutes at 350 degrees. Serve over Organic Brown Rice or Udon Japanese Noodles.