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Spring Stew

Diet.Chef's picture
  Boneless skinless chicken breast halves 20 Ounce, cubed (4 pieces, 5 ounce each)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Olive oil 2 Teaspoon
  Shallot 1 Large, finely chopped
  Dry white wine 1⁄4 Cup (4 tbs)
  Reduced sodium chicken broth 1 1⁄4 Cup (20 tbs)
  Red potatoes 1 Pound, halved
  Carrot 1 Medium, thinly sliced
  Minced fresh thyme/1/4 teaspoon dried thyme leaves 1⁄2 Teaspoon, minced
  Minced fresh rosemary/1/4 teaspoon dried rosemary 1⁄2 Teaspoon
  All purpose flour 1 Teaspoon

1. Sprinkle the chicken all over with the salt and pepper. Heat a large nonstick skillet over high heat. Swirl in 1 teaspoon of the oil, then add the chicken and cook, turning once, until browned, 2-3 minutes per side.Transfer the chicken to a plate; reduce the heat slightly.
2. Add the remaining 1 teaspoon oil and the shallot; cook 1 minute. Add the wine; cook, scraping up the browned bits from the bottom of the skillet, about 30 seconds. Stir in 1 cup of the broth, the potatoes, carrot, thyme, and rosemary; bring to a boil. Reduce the heat and cook at a low boil, stirring occasionally, until the potatoes are tender, 12-15 minutes.
3. Whisk the flour into the remaining 1/4 cup broth in a small bowl. Stir into the stew; add the chicken and continue cooking until the chicken is cooked through, 1-3 minutes more.

Recipe Summary

Spring, Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1203 Calories from Fat 169

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 3.4 g16.9%

Trans Fat 0.1 g

Cholesterol 328.9 mg109.6%

Sodium 1942.8 mg81%

Total Carbohydrates 102 g33.9%

Dietary Fiber 9.2 g36.8%

Sugars 8 g

Protein 144 g287.9%

Vitamin A 216% Vitamin C 172.6%

Calcium 18.5% Iron 50.6%

*Based on a 2000 Calorie diet


Spring Stew Recipe