Chicken And Riesling - cooking recipe

Ingredients

12 ounces boneless skinless chicken breasts (about 2 breasts)
1 egg white
2 tablespoons flour
1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup onion, chopped
1/3 cup mushroom, chopped
1/4 cup carrot, chopped
1/2 cup riesling wine
1/4 - 1/2 teaspoon pepper
1 tablespoon parsley
1/2 teaspoon basil
1/4 teaspoon rosemary

Preparation

Beat egg white. Coat chicken in egg and flour.
In a frying pan, brown both sides of chicken in 1 T olive oil over medium heat (2-3 minutes on each side). Don't turn the heat too high - olive oil loses its health benefits at high heats!
Meanwhile, in a separate pan, saute onion in 2 T of the chicken broth. Add in mushroom and carrots. Saute for another 5 minutes.
Add riesling to vegetables. Cook until bubbles. Add pepper, parsely, basil, rosemary, and remaining chicken broth.
Stir until well-mixed. Pour stock and herbs over chicken. Cover and cook over low heat for 15-20 minutes until chicken is no longer pink in the middle. Stock should be simmering, not boiling.