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    Chicken Stew


    Source of Recipe


    meals.com

    1 pound fresh boneless, skinless chicken breasts, cut into 1-inch pieces
    1/4 cup flour
    3 cloves garlic, peeled and chopped
    1 teaspoon dried thyme
    1 can (14.5-oz.) fat-free chicken broth
    12 small red potatoes, quartered
    2 carrots, peeled, cut into 1-inch rounds
    1 package (10-oz.) frozen pearl onions, thawed

    Lightly coat chicken with flour. Spray a deep skillet or soup pot with vegetable cooking spray and heat over medium-high heat. Add chicken and brown on all sides, about 3 minutes. Add garlic and thyme; cook 3 more minutes.

    Add broth and stir to remove any browned bits stuck to the bottom of the pot. Add potatoes and carrots. Cover and simmer until vegetables are tender, about 15 minutes.

    Add onions and simmer 5 more minutes to heat through.

    Serving Size: 4
 

 

 

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