1In a large resealable bag combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat.
In a large nonstick skillet, brown chicken in 1 Tbs.oil over medium heat for 4 min on each side. Transfer to an 8 in. square baking pan coated with cooking spray. Bake uncovered at 325 for 15 minutes.
2Meanwhile, in the same skillet, saute the garlic, onion and red papper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth, bring to a boil. Boil until wine is reduced by half, about2-3 minutes.Stir in the rest of the chicken broth, bring to a boil. Boil until the broth is reduced by half, about 7-8 minutes. Remove from the heat.
3Combine melted butter and remaining flour; whisk into skillet. Return to heat, Bring to a boil, cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.
4I served this with small dinner salad, homemade rice pilaf,and fresh cooked brocolli...