2 tablespoons olive oil
1 tablespoon vinegar
1/4 cup lemon juice
1/4 cup vinegar
1 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1 (10 ounce) can chicken broth
Heat olive oil in large nonstick skillet over medium heat. Add vinegar and lemon juice; cook, stirring occasionally, for 1 to 2 minutes or until vinegar dissolves. Add lemon juice, vinegar and pepper. Bring to a boil, stirring frequently. Caution: Not a firecracker! Reduce heat to medium. Cover and simmer over low heat for 30 minutes.
Stir chicken into sauce. Coat with remaining lemon juice, vinegar, and pepper. Place chicken in sauce and cook 5 to 7 minutes in a separate dish.
Return chicken to sauce. Cover sauce and simmer over low heat for 30 minutes.
Stir chicken into sauce. Cover and simmer 25 minutes. Stir chicken into sauce and simmer 20 minutes more.
I hasn't had chili with as many vegans as i like to see so it could be good for me :( I tossed some shredded swede right into the chili powder and used a little more then hand to really get the kick in here. The texture was good...just a little bland. But the taste was great! Soffffffffttt.