|
2
|
Tbs
|
extra virgin olive oil, divided
|
|
1
|
lb
|
boneless, skinless chicken breast, cut into 1" chunks
|
|
1/2
|
tsp
|
salt
|
|
1/2
|
tsp
|
ground black pepper
|
|
8
|
oz
|
cremini mushrooms, sliced
|
|
8
|
oz
|
baby carrots
|
|
1
|
cup
|
frozen baby peas
|
|
|
1
|
|
large sweet onion, chopped
|
|
3
|
Tbs
|
flour
|
|
2
|
|
garlic cloves, finely chopped
|
|
1/2
|
cup
|
Marsala wine
|
|
1 1/2
|
cups
|
chicken broth
|
|
1
|
Tbs
|
balsamic vinegar
|
|
|
|
1
|
In a large Dutch oven or stock pot, heat 1/2 Tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 tsp each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 Tablespoon of the oil and the remaining chicken, salt and pepper. Set aside.
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|
2
|
Add another 1/2 Tablespoon of the oil to the pot. Add the mushrooms and sauté until they being to soften and give off liquid, 3 - 5 minutes. Add the carrots and peas, then sauté for another 5 minutes. Transfer to a bowl and set aside.
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|
3
|
Add the remaining 1/2 Tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes.
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|
4
|
Add the flour and garlic and cook, stirring for 1 minute.
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|
5
|
Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.
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|
6
|
Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes. Makes 4 servings.
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|
