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This flash in the pan is as colorful as it is quick, delicious, and nutritious. 

1 / 2 cup Wondra flour
1 / 2 teaspoon fine sea salt
1 / 4 teaspoon freshly ground pepper
4 pieces boneless, skinless chicken breast
extra virgin olive oil
1 / 2 cup white wine
1 / 2 cup chicken stock
2 cloves garlic, minced
2 cups baby carrots, sliced lengthwise
1 red bell pepper, sliced into 1 / 4 inch strips
1 / 2 pound fresh green beans, stemmed
1 / 2 cup flat Italian parsley, roughly chopped, divided 1 / 4 cup and 1 / 4 cup
1/4 cup chopped fresh basil

Equipment:

10-12 inch sauté pan with lid
meat pounder
shallow bowl or pie plate

Mix flour, salt and pepper in shallow bowl.

Pound chicken breast to even thickness. Dredge in flour.

Thinly film sauté pan with olive oil and heat to medium. Add chicken. Brown chicken 3-5 minutes on each side until golden. 

Add the wine and chicken stock to deglaze pan. Add garlic and cook 2 minutes to soften. Add vegetables, basil and 1 / 4 cup parsley. Cover and simmer 5-10 minutes, or until vegetables are done to your liking. 

Garnish with remaining parsley.

Serving Suggestion: serve over small pasta, rice or couscous.

Cook's Tip:
Wondra, commonly known as instant flour, is a very fine granular flour that is also used to make smooth sauces. All-purpose flour can be substituted.
(Barbara Seelig Brown)