By the Associated Press

Start to finish: 45 minutes (30 minutes active)
Servings: 4

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
• 1/2 teaspoon salt
• 1/2 teaspoon ground black 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
• 1/2 cup Marsala wine
• 1 1/2 cups chicken broth
• 1 tablespoon balsamic vinegar
  

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 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 1/2 tablespoon of the oil and the remaining chicken, salt and pepper. Set aside.

Add another 1/2 tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.

Add the remaining 1/2 tablespoon of the oil to the pot. Add the onions and saute 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.

Nutrition information per serving (values are rounded to the nearest whole number): 382 calories; 87 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 68 mg cholesterol; 32 g carbohydrate; 34 g protein; 5 g fiber; 557 mg sodium.
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