*NOTE: Original recipe used 3 T oil **NOTE: Original recipe used regular beef broth ***NOTE: Original recipe didn't state what type of mushrooms they recommended so I used Portabello.
Saute chicken breasts in a skillet with oil for five minutes, until browned. Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes Add vinegar and stir, then add broth, tomato paste, and capers. Bring to a boil, cover, and simmer for five minutes.
This was absolutely fabulous!! I also plan on just making the topping and using it on baked potatoes or grains...I think it would be wonderful.
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