Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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