This is so delicious and you can make a big batch so you’ll have it all week!!!!

What you’ll need:

38157825_l1-4 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

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