The following is a recipe I got from a regional cookbook called Southern Sideboards which is put out by a Junior League group in Jacksonville, Mississipi. I have made some changes to it to make it healthier, though.

(serves 2)

Ingredients:

1 cup chicken stock
1 cup red wine (rose or bag in a box both work)
2 skinless, bone-in chicken breasts
1 medium onion, chopped
8 oz mushrooms, sliced
4 carrots, halved or quartered lengthwise depending on thickness
1 T olive oil
1 teaspoon thyme
2 bay leaves
5 cloves garlic, chopped
1 teaspoon black pepper
1/4 cup flour

In a large skillet, heat olive oil on medium high heat. Coat chicken breasts thoroughly with pepper and flour. Brown chicken breasts in oil on both sides. (About 6-10 minutes.) Remove chicken to a plate and cover. Add onions and garlic to skillet. Sautee about 1 minute. Add mushrooms and sautee until tender, about 2 minutes. Return chicken to skillet. Add remaining ingredients and simmer 1 hour (or more) until done. Serve over white rice.

Note: I don't like mushrooms, but I wouldn't leave them out. They add a wonderful flavor to the dish. It really doesn't seem to matter what kind of red wine you use. I have used beef stock in a pinch and it came out just fine. Enjoy!