2 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
½ teaspoon salt
½ teaspoon ground pepper
8 ounces Cremini mushrooms, sliced
8 ounces baby carrots
1 cup frozen baby peas
1 large sweet onion, chopped
3 tablespoons all-purpose flour
2 cloves garlic, finely chopped
½ cup Marsala wine
1 ½ cups chicken broth
1 tablespoon balsamic vinegar

In a large Dutch oven or stock pot, heat ½ tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon 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 ½ tablespoon of the oil and the remaining chicken, salt and pepper. Set aside.

Add another ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then sauté for another 5 minutes. Transfer to a bowl and set aside.

Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.

Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.

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.

Submitted by: Sabe1