3 tsp of Vegetable Oil
1 stick of Vegan butter spread
4 skinless boneless chicken breasts
1/4 of an yellow onion
2 tsp of garlic
2 cups of sliced mushrooms (I used baby portabella's)
1 cup of gluten free flour
1 cup of gluten free chicken stock
1 cup of red wine
6 tsp of balsamic vinegar
2 tsp of salt
Pepper to taste
Preheat the oven to 350 degrees. Put the oil and butter in a large skillet on medium high heat. While that heats up put the flour in a pie plate to coat chicken. Add the chicken to the flour and coat, place in the hot skillet to yellow. (about 2 minutes on each side). You want to create a crust.
Pull out the chicken and place in a large casserole dish. Add the sliced onion and mushrooms to the hot skillet and cook until tender (about 5-8 minutes). Add the salt and pepper to taste. Add the balsamic vinegar, chicken stock and wine. Bring up to a boil then simmer for 10 minutes. Pour liquid over the chicken in the large casserole dish. Cook in the oven for 10-12 minutes until the chicken is done. Serve over rice with the sauce.
