1. In a clean plastic bag, combine flour and pepper. 2. Add chicken; shake to coat. 3. Reserve remaining flour mixture. 4. In a large skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. 5. Remove to plate and set aside. 6. Add onion and garlic to skillet; cook over medium heat for 3 minutes. 7. Add mushrooms, carrots, basil, and salt; cook for a few minutes, just until vegetables are tender. 8. Sprinkle in reserved flour mixture. 9. Stir in stock and vinegar and bring to boil. 10. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced (breasts may not take as long). 11. Serve sprinkled with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
