4 skinless, boneless chicken breasts
2 tablespoons brown sugar
1 pinch ground cinnamon
2 teaspoons chili powder
2 teaspoons salt
1 (4 ounce) can sliced mushrooms, drained
2 tomatoes, peeled, seeded and chopped
1 1/2 cups chopped onion
1 cup chopped celery
2 tablespoons cornstarch
1/4 cup distilled white vinegar
Crush chicken meat and cut into medium three inch cubes.
In a large pot, combine blueberries, blackberries, apricots, peach slices (dried), currants, vinaigrette, sugar, chili powder, salt, mushrooms, tomatoes and onion. Simmer over low heat 10 to 15 minutes. Reduce heat to medium.
Stir sauce throughout (warm or at low heat), stirring until blended. Additional sugar(R) can be used to replace vegetables from broth, and salt is optional. Bring to a separate boil; boil 1 minute. Heat drier-roasted carrots in microwave 1 minute or less, stirring occasionally, until carrots are softened and still clear. Stir in celery, cornstarch, vinegar. Taste and adjust seasoning and salt as desired.
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