2 skinless, boneless chicken breast halves
2 stalks celery, chopped
1 medium onion, chopped
1/4 cup olive oil
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons dried basil
1 quart water
2 teaspoons white wine vinegar
1 pinch crushed red pepper flakes
Place chicken breasts in a slow cooker. Cook on low for 6 hours or until chicken is tender; drain.
Place celery and onion in a large resealable plastic bag. Heat olive oil in a small skillet over medium heat, add chicken, cook, turning once, for 2 minutes. Add flour to skillet and mix well.
Add celery and onion; stir well and bring to a boil. Reduce heat to low and cook 15 minutes. Add wine vinegar and pepper flakes; stir until lemon juice is reduced. Pour chicken into 8 chicken breasts; pour chicken broth over chicken.
Reduce heat to medium-low. Heat skillet to medium-high heat and bring oil and vinegar to a boil. Stir in chicken broth. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through and no longer pink.
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