Chicken With White Wine & Garlic

2 Boneless Chicken Breasts

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

Kosher Salt

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.