Twenty-minute Chicken Stew

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 medium onion, coarsely chopped
• 1 lb boneless skinless chicken breast, cut in 1-inch pieces
• 2 medium red potatoes, 1-inch dice
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 1/2 cups canned reduced-sodium chicken broth
• 1 (8 ounce) can peas, drained
• 1 (8 ounce) can sliced carrots, drained
• 1 (8 ounce) can cut green beans, drained
• 1/2 cup 2% low-fat milk
• salt and pepper, to taste (optional)

Recipe

• 1 heat the oil in a large saucepan over medium-high heat. add the onion and sauté until tender, stirring often, about 1 minute.
• 2 add the chicken breast and potatoes, and sauté 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.