For Chicken:

1.  The chicken breasts can be prepared one of two ways.  Either cut the chicken breast pieces in half or slice the breasts into two thin cutlets.  Smaller thinner pieces will expedite the cooking time.  If preferred, chicken cutlets can be purchased. 

2. Place the flour in a plastic bag.  Season the flour with 1/2 teaspoon of Cajun Spice and 1/2  teaspoon kosher salt.  

3. Season the chicken pieces with the remaining 1/2 teaspoons of kosher salt and cajun seasoning.  Close up bag and shake to combine.  Toss the chicken into the seasoned flour, coating completely and shaking off the excess. 

4. Heat a large Dutch oven, over medium high heat.  A skillet can be used but choose a pan that has a lid.  The use of a lid will make it easier to saute the chicken with a small amount of oil.   Turn off heat source and lightly spray pan with Bak-Kleen or other cooking spray. 

5. Return heat to medium-high and add two teaspoons of olive oil to the hot pan.  When the oil is hot and begins to shimmer, add half of the chicken pieces to the hot oil and brown for about 3 minutes.  *Cover the pan checking the chicken every couple of minutes.  When the chicken begins to turn white around the edges, it is ready to turn over.  Continue cooking chicken on the other side just until golden,  (about 2-3 additional minutes)    *(It is particularly helpful to place the lid on the pot while browning the chicken and the vegetables.  The trapped steam they let off helps to keep things moist without the addition of extra oil.) 
6. Remove the chicken and set aside.  Repeat with remaining chicken pieces and add 1-2 teaspoons of olive as needed.  Remove all chicken and set aside.

For Sauce:

1. Add one more teaspoon of olive oil to the pot and add the onions.  Once the onions have started to soften, add the carrot.  Continue to cook over medium heat until the onion and carrot have softened and become limp,  about 5 minutes.  If you find that the vegetables are getting to dry and look like they are going to burn and stick to the pot, add a splash of water or broth to loosen things up.

2. Season with red pepper and garlic and continue to sauté for another 2 minutes.  Stir in the wine, crushed tomatoes, tomato sauce, and stock.  Bring the mixture to a boil.  Stir in the bay leaf and thyme. 

3. Add all of the chicken back to the pot along with any juices that have accumulated.  Reduce the heat to simmer and cover.  Simmer for 45 minutes, or until chicken is tender.   Halfway through cooking time, taste the sauce for seasoning.  Season with salt and pepper, to your taste at this point.

4. While the chicken is braising in the sauce, prepare the polenta or pasta, if using.
5. Place the polenta or pasta in the bottom of each bowl and top with a piece of chicken.  Spoon the sauce over the chicken.  

6. Garnish with Romano cheese and parsley.