- Portion size 4 servings
In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.
Add onion and garlic to pan; cook over medium heat for 3 minutes. Add mushrooms, carrots, basil, and salt ; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.
Stir in stock and vinegar; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced.
Serve sprinkled with pepper or parsley.