This is so delicious and you can make a big batch so you’ll have it all week!!!!
What you’ll need:
-4 or 5 boneless skinless chicken breast- however much you want for leftovers
-2 pounds of mushrooms- we like a lot of shrooms
-2 cups low sodium chicken broth- we also like to add in a bullion cube for extra flavor
-3/4 cup balsamic vinegar
-1/4 cup red wine vinegar
-1/4 cup apple cider vinegar
-5-7 depending on size- chopped
-3 cloves garlic
-1 yellow onion chopped
-1 bay leaf
-2 TBS all purpose flour
-2 TBS olive oil
-Salt, pepper & garlic to taste
How to Prepare:
-Season both sides of chicken breasts with salt, pepper, & garlic
-Heat olive oil in a dutch oven or a stock pot ( that’s what we used and it was perfect)- brown chicken on all sides- your not cooking it all the way- just browning it and then set it aside
-Sauté carrots and onions until tender in same pot- for about 10 minutes
-Add in mushrooms and cook for another 6-8 minutes
-Add in garlic and sauté for another 2 minutes or so
-Season everything with salt, pepper, and garlic and transfer veggies to plate with chicken
-Sprinkle flour into the pan and cook for 1-2 minutes, whisking continuously ,until pasty and smooth
-Pour in a little olive oil- to coat bottom of pan
-Pour in the vinegars and whisk until smooth
-Cook mixture for about 3-5 minutes and then slowly mix in chicken broth
-Return chicken to the pot & add in bay leaf
-Bring Mixture to a boil
-Reduce heat to low, cover pot and let simmer for 35-40 minutes
-return veggies to pot and serve