Trim chicken breast and cut into strips.
In a stock pot, sauté chicken in oil with the minced garlic until browned. Add diced onion and sauté for approx. 3 minutes. Add the rest of the vegetables, adding the mushrooms last, and season to taste.
Sprinkle flour over the vegetables to coat.
Add wine, chicken stock and canned tomatoes, carefully stirring as not to break up the vegetables but making sure all ingredients are incorporated and the mixture begins to thicken to a stew consistency.
Add ¼ cup of the fresh chopped parsley. Cover and cook on medium/low heat for approx. 1 hour.
Check vegetables for doneness. Serve over a hearty pasta or pop-over and garnish with the remaining parsley.