You are here

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

Rate It

Your rating: None
Average: 4.2 (14 votes)