1/4 cup(s) all-purpose flour
2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
1/2 teaspoon(s) salt, divided
1/2 teaspoon(s) freshly ground pepper, divided
1/4 cup(s) water
2 tablespoon(s) extra-virgin olive oil, divided
4 ounce(s) mushrooms, quartered (about 1 1/2 cups)
2 large carrots, thinly sliced
1 small onion, halved and sliced
1 teaspoon(s) crumbled dried rosemary
1 can(s) (14-ounce) reduced-sodium chicken broth
1/2 cup(s) dry red wine, preferably Zinfandel
1 tablespoon(s) tomato paste
2 tablespoon(s) chopped fresh parsley