Cooking Instructions

• Add flour, salt, pepper, and Italian herb seasoning to a large resealable plastic bag and mix well. Add chicken pieces to seasoned flour, seal the bag, and shake, lightly coating chicken.
• Melt butter in a large, deep skillet or Dutch oven over medium-high heat. When butter stops sizzling, add chicken and brown on each side, 3 to 5 minutes per side. Brown in batches, if necessary. Remove chicken to a plate and keep warm.
• Turn the heat down to medium, and use a wooden spoon to loosen any browned bits. Add olive oil. When oil is hot, add onions, celery, and mushrooms; cook and stir for about 3 minutes. Add garlic and cook about 30 seconds more. Pour in chicken broth and stir.
• Move vegetables to one side of the pot and return half the chicken to the pot. Cover with vegetables and repeat for remaining chicken on the other side. Bring to a boil, cover, reduce heat, and allow to simmer about 20 minutes.
• Add frozen mixed vegetables. Use a spoon to press vegetables down into the cooking liquid, replace the cover, and cook until vegetables are tender, about 10 minutes.
• Stir 2 tablespoons flour with ¼ cup cold water together in a small bowl to create a slurry; stir until there are no lumps.
• Gradually add slurry to the chicken and vegetables while stirring rapidly. Cook and stir until sauce thickens, 3 to 5 minutes.
• Pour into a serving dish, garnish with fresh parsley, and serve warm.