2 tablespoons olive oil
2 pounds skinless, boneless chicken breast halves
1 cup water
1 large yellow onion, chopped
1 cup mayonnaise
1 cup red wine
1 clove garlic, minced
3 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon dried rosemary
Preheat oven to 450 degrees F (230 degrees C).
Heat olive oil in a large skillet over medium heat. Mix together chicken, water, onion, mayonnaise, wine, garlic, parsley and salt. Pour over chicken and brown 10 minutes on each side. Remove chicken from skillet.
Remove chicken from skillet, leaving the browned bits in. Place skillet in oven for 15 minutes, flipping chicken pieces every 2 minutes, until no longer pink and juices run clear.
Remove skillet from oven and place in broiler pan. Arrange chicken over warm pan. Brush chicken with olive oil and brown on all sides. Transfer to oven and broil for 10 minutes, turning once. Transfer to broiler pan.
Place chicken on warm platter and brush with olive oil and brown on all sides. Remove pan from oven and place in a baking dish. Brush with remaining olive oil and sprinkle with parsley and salt.
Roast uncovered for 20 minutes, turning once, to brown on all sides. Serve with sauce from the skillet, pasta sauce or chicken broth.
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