Chicken Roman

Ingredients

3 Chicken Breast

1/2 an Onion

Olive Oil

1/2 Cup of Sweet Roasted Peppers

1/2 Cup of Shredded Carrots

14 oz (1.75 cups) of Diced tomatoes 

1/2 Cup of Apple Cider Vinegar

3 Cups of Chicken Broth

1/4 Cup of All-Purpose Flour

Paprika, Salt, Pepper, Thyme and Parmesan Cheese to taste

In a Pot pour in Olive oil and heat on Medium. Wash chicken breast.

Slice in half and discard fat.

Repeat and cover them in Salt, Pepper and Thyme to taste.

Place Chicken in cooking pot and keep turning them until only the outside of chicken is cooked

I had to use a skillet because my cooking pot wasn't big enough.

Remove Chicken before it cooks completely, don't worry you will finish cooking it later. Leave oil in the pot.

Cut Onion in half, only use one half of the onion and slice it.

Put it in the oil.

Slice Peppers.

Add to the onion.

Shred in the Carrot.

Open your Diced Tomatoes can. ( I only used half of this one, since it was 28 oz) 

Pour in cooking pot.

Add Vinegar and Place all the chicken in the pot.

Turn heat to a Medium-High. In 3 cups of of Chicken broth add Flour and make sure there aren't any lumps. Add Broth in the pot and add Paprika to taste. 

Mix and let it boil for about 5 minutes.

Then, lower heat back to medium and let it cook for about 20 minutes or until chicken is fully cooked.

Serve and enjoy! add some Parmesan cheese if you'd like.

Let me tell you! It was delicious, I had some mashed black beans on the side. 

Love, Mari