Twenty-Minute Chicken Stew |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups canned, reduced-sodium chicken broth |
1 can (8 ounces) cut green beans, drained |
1 can (8 ounces) peas, drained |
1 can (8 ounces) sliced carrots, drained |
1 medium onion, coarsely chopped |
1 pound boneless, skinless chicken breast, cut in 1-inch pieces |
1/2 cup 2% reduced-fat milk |
1/2 teaspoon dried sage |
1/2 teaspoon dried thyme |
1/4 cup all-purpose flour |
2 medium red-skin potatoes, 1-inch dice |
2 teaspoons vegetable oil |
salt and pepper, to taste (optional) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and saut until tender, stirring often, about 1 minute.
2. Add the chicken breast and potatoes, and saut until the chicken loses its raw look, stirring constantly, about 2 minutes.
3. Add flour, thyme and sage, and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.
4. Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
5. Servings: 6
6. Nutritional Information Per Serving: Calories 270; Total fat 5g; Saturated fat 1.5g;
7. Cholesterol 65mg; Sodium 490mg; Carbohydrate 27g; Fiber 4g; Protein 29g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 15%DV
8. *Daily Value
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