By Aliyah Lalji- Nagji
• 1 lb Boneless Chicken. Thighs and or breast
• 8 mushrooms, sliced
• 1 tomato, diced
• 1 small onion, diced
• 3 tbsps butter or oil
• 3 tbsps flour
• 1 cup chicken stock
• ¼ cup good balsamic vinegar
• 1 cup of heavy cream
• Pepper and salt and parmesan to taste
And the story goes…..
Grill the chicken. Remove from heat into a small bowl
Add onions and tomato and mushroom to the skillet. Saute until transparent. Make a hole inside the veggies and add butter/oil in the center. Add the flour. Let it brown slightly and add the chicken stock while whisking the mix and bringing it to a boil. Once its cooked add the balsamic vinegar. Turn off the heat and add the cream, salt, and pepper. You might need to warm it.
Serve with garlic bread on a bed of mashed potatoes or pasta or even rice.