Fat: 5.63 grams
Saturated Fat: 1.05 grams
Cholesterol: 69.34 mg
Sodium: 276.89 mg
Bring a large pot of water to a boil. Cut a small X in the bottom of each tomato; drop into the water for 10 seconds. Remove tomatoes and plunge into ice water. Remove skins, then cut tomatoes in half. Squeeze tomato halves to seed. Coarsely chop and set aside.
Sprinkle chicken with flour, salt, and pepper. Heat olive oil in large skillet over medium heat. Add chicken; cook until lightly browned, about 5 minutes, then remove from heat.
Add shallots, wine, chicken broth, and tomatoes to skillet; bring to a boil. Reduce heat and simmer for 10 minutes. Then return chicken to skillet, and simmer for 8 to 12 minutes longer until chicken is thoroughly cooked. Sprinkle with parsley and serve immediately.