4 skinless, boneless chicken breast halves
1 (10 ounce) can whole carrots, unsalted
1 (10.75 ounce) can condensed chicken broth
1 (10.75 ounce) can diced tomatoes with green chile peppers, divided
1 (10 ounce) can cream of mushroom soup
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 cup olive oil
1/4 cup red wine
1 cup chicken broth
1 cup sour cream
3 tablespoons butter
1/2 cup chopped fresh parsley
Place chicken breasts in a large roasting pot with a large pot rack toward the center containing water to cover the weight of the chicken. Add the carrots and the broth, coating well. Pour in enough water to cover by two inches. Remove chicken from water; place in pot and deglaze pot with rice flour. Add chicken broth, tomatoes with chile peppers and 1 1/4 cup olive oil, making sure they don't touch. Bring to a boil and reduce heat to medium low. Cover, reduce heat to medium low, and simmer over medium heat 15 minutes.
Stir chicken into onion, carrot and mushroom soup and toss so that the colors are nearly mixed. Remove cover and pour over chicken broth mixture. As with all chicken sauces, the more liquid you add, the less flavor you get. Season with 1/4 teaspoon garlic salt, basil, parsley and 3 tablespoons olive oil; mix all together well. Cover pot and simmer 40 minutes. Dip chicken with butter and pepper mixture and spoon into dry dine or bread pill mold medium bowl. Cover by rubber bands and seal top edge of mold. Close mold and refrigerate 2 hours before serving.