Quick Chicken Stew

Name: Quick Chicken Stew
Ingredients: 4 (4 ounce) boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1 medium onion, chopped; 3 celery ribs, chopped; 6 carrots, sliced thin; 1 cup fresh mushrooms, sliced; 1 (14 1/2 ounce) can diced tomatoes, undrained; 13 cup dry white wine; 12 teaspoon minced garlic; 34 teaspoon rosemary; 1 teaspoon salt; 18 teaspoon pepper; 1 tablespoon flour; 2 tablespoons cold water; 1 lb baby red potatoes or 1 lb new potato; 12 lb fresh green beans or 1 (9 ounce) bag frozen French-cut green beans, thawed

16 ingredients

13 steps

Ingredients

4 (4 ounce) boneless skinless chicken breasts
2 tablespoons vegetable oil
1 medium onion, chopped
3 celery ribs, chopped
6 carrots, sliced thin
1 cup fresh mushrooms, sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
13 cup dry white wine
12 teaspoon minced garlic
34 teaspoon rosemary
1 teaspoon salt
18 teaspoon pepper
1 tablespoon flour
2 tablespoons cold water
1 lb baby red potatoes or 1 lb new potato
12 lb fresh green beans or 1 (9 ounce) bag frozen French-cut green beans, thawed

Directions

1

Heat 1 tbsp oil in skillet over high heat until hot.
2

Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
3

Remove to a plate.
4

Add remaining 1 tbsp oil to skillet and heat.
5

Stir in onion, celery, carrots and mushrooms.
6

Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
7

Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
8

Heat to boiling.
9

Dissolve flour in cold water and stir into stew.
10

Heat to boiling.
11

Add potatoes and green beans.
12

Reduce heat to med-low and simmer 5 minutes.
13

Mix in chicken and simmer 3 minutes longer.