Creamy Mushroom Chicken

this might seem like alot of steps for a basic chicken dish, but this comes out so tasty & its really alot easier than it may seem!! after 10 minutes pop it into the oven & you have a half hour to clean up or just kick back & relax til serving time. i usually serve this dish with my spicey mashed potatoes & baked asparagus...yummy!!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

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.