Ingredients
- 4 Chicken Breasts
- 2 Medium Carrots, diced
- 1 Large Onion, diced
- 2 Garlic cloves, minced
- 1 Cup Dry White wine (240 ml)
- 1 Cup Chicken broth (240 ml)
- 1 Bay leaf
- 2 Tablespoons Organic Extra Virgin Olive Oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven:
1. Preheat your oven to 400°F (200°C).
Prepare the Chicken:
2. Season the chicken breasts with salt and pepper.
3. In a large ovenproof skillet, heat the Organic Extra Virgin Olive Oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
4. Remove the chicken from the skillet and set aside.
Cook the Vegetables:
5. In the same skillet, add the diced carrots, onion, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Add Liquids and Simmer:
6. Add the white wine to the skillet and cook until it reduces by half.
7. Stir in the chicken broth and bay leaf. Bring to a simmer.
Bake the Chicken:
8. Return the chicken breasts to the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
Serve:
9. Remove the bay leaf. Garnish with chopped fresh parsley before serving.
— Preparation Time: 23 minutes
— Baking Time: 20-25 minutes
