Slow Cooked Italian Chicken

• 5 tablespoons Olive Oil, divided
• 1 large Sweet Onion, minced
• 4 cloves Garlic, minced
• 1½ cups Chicken Broth
• 1 (15 ounce) can Crushed Fire Roasted Tomatoes
• ½ cup white wine
• ¼ cup brown sugar
• ¾ teaspoon salt
• 4 Boneless-Skinless Chicken Breasts
• ⅓ cup Flour
• Salt and pepper, to taste

1. Heat 2 tablespoons olive oil in a pot or sauce pan and saute the onions until soft and translucent. Add garlic and cook 30 seconds. Add the chicken broth, fire roasted tomatoes, white wine, brown sugar, and salt. Let the sauce cook over medium heat while you prepare the chicken.
2. Preheat oven to 350 degrees F.
3. Heat remaining 3 tablespoons olive oil in an oven pan or dutch oven over medium-high heat.
4. Salt and pepper the chicken and then dredge in flour. Shake off excess flour and place the chicken in the fry pan or dutch oven and brown on both sides (about 2 – 3 minutes per side depending on thickness of the breasts). Pour the sauce over the chicken, sprinkle with fresh ground pepper, and then place in the oven and cook for 50-60 minutes.
5. Serve chicken along with sauce over rice or creamy cheesy polenta (hint hint). Recipe

**If your pan isn’t heat/oven safe, you can place the chicken and sauce in a 9×13 inch pyrex dish and bake.