Chicken Casserole

4 skinless, boneless chicken breasts
1/4 cup flour
Freshly ground black pepper
1 tbsp oregano/mixed Italian herbs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 stick celery, sliced
8 ounces baby carrots
8 ounces mushrooms, sliced
1 large potato, cut into 1-inch chunks
1 -1/2 cups fat-free, low sodium chicken broth
1/2 cup white wine

Preheat oven to 350 degrees.

Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside.

Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and white wine. Bring to a boil, then reduce heat to a simmer. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes.

Serves 4.

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