Here's a wonderful recipe for an Italian style chicken breast dinner. Add a green salad for a complete meal. It's easy enough for an everyday meal yet elegant enough to serve for any special occasion.

• 2 T. flour
• 4 boneless skinless chicken breast halves
• 2 T. olive oil
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 can (6 oz) tomato paste
• 1 cup chicken broth - regular of low-fat
• 1/3 cup white wine
• 1 can (8 oz.) sliced mushrooms (optional)
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1/4 tsp. marjoram
• 8 oz. angel hair pasta
• grated Parmesan cheese

Preparation -
Place the flour in a plastic bag. Place the chicken breasts in the plastic bag and shake to coat with flour. Heat the olive oil in a large skillet over medium high heat. Add the boneless chicken breasts and saute for about 2 minutes per side or until the lightly browned on both sides. Remove the chicken breasts from the skillet. Wrap in foil and set aside. Place the celery and onion in the skillet and saute over medium heat for about 2 to 3 minutes or until the onion is transparent and the celery is barely tender. Stir in the tomato paste, chicken broth, white wine, mushrooms (if using), basil, thyme, and marjoram. Stir over medium heat until well blended. Place the chicken breasts back in the skillet. Spoon some of the sauce on top of the chicken. Reduce heat, cover, and simmer for about 35 to 40 minutes or until the chicken is thoroughly cooked.and tender. Meanwhile, after the chicken has been cooking for about 20 minutes, cook the angel hair pasta as directed on the package; drain. Place the cooked and drained pasta on a large serving platter. Place the chicken breasts and sauce over the cooked pasta. Sprinkle with grated Parmesan cheese and serve.