Creamy Mushroom Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup flour
• 2 teaspoons cayenne
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons sea salt
• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 4 large garlic cloves, minced
• 1 jalapeno
• 3 cups mushrooms, sliced
• 2 carrots, thinly sliced into coins
• 1/2 teaspoon dried basil
• 1 pinch sea salt
• 1 1/4 cups chicken stock
• 2 teaspoons red wine vinegar
• 1 cup frozen peas, defrosted

Recipe

• 1 preheat oven to 400 & put 10 x 6 casserole dish inside to heat.
• 2 chop onion, garlic and jalepeno. slice mushrooms and carrots. set out remaining ingredients.
• 3 combine flour, cayenne, ¼ tsp sea salt & black pepper in a large ziploc bag. add chicken & shake to coat. reserve remaining flour mixture for later use.
• 4 heat olive oil a large skillet on med-high heat (or pam spray) & brown chicken for 5 minutes each side & add to casserole dish in the oven. if your skillet isn’t large enough you can do this step in batches & just add 1st batch to casserole dish in oven, a little more oil to the skillet and do the next batch & then add to casserole dish.
• 5 add onion, garlic & jalepeno to the skillet & saute for 3-5 minutes scraping up any brown bits. (add extra oo first, if necessary).
• 6 add mushrooms, carrots, basil a pinch of salt and cook for 5 more minutes.
• 7 sprinkle in about 2 tbs of the reserved flour mixture & cook for 2 minutes then add chicken broth, red wine vinegar & cook until bubbly.
• 8 pour over chicken in casserole dish & cook in the oven for 25-30 minutes or until juices run clear.
• 9 during the last 10 minutes add the peas to warm.