A classic chicken stew with chicken breasts simmering in white wine and vegetables is sure to bring comfort to your table. If you don't want ot use the wine, just add an additional 1/4 cup of chicken broth as a substitute.
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinned chicken breast halves
2 teaspoons butter
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, lower-sodium chicken broth
1/4 cup dry white wine
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley
How to Make It
Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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This was outstanding! I used olive oil instead of butter (a combination of 0 calorie spray and about half the listed amount), but that's a typical substitution for me. And I used boneless/skinless thighs for this instead of breasts. Otherwise, I followed this as written. It was intensely aromatic and so filling and comforting, and the carrots were a nice way to add a veggie that's not a particular favorite in my house. I served it over white rice, though I think it would have gone just as well with brown or wild rice, couscous or quinoa, or even potatoes (even spaghetti squash or smashed cauliflower would be good with this). Add peas, and it was a wonderful, easy dinner for a rainy Tuesday night. Definitely going in our regular rotation.
Wonderful recipe. The only thing I changed was the whole cut up chicken rather than the breasts. I added another 1/2 recipe for the extra chicken and the flavor was wonderful. I can't imagine how this recipe could not turn out! I used Woodbridge Pinot Grigio...was perfect.
My Grandma used to make this, and pretty much the same way. I used a mix of breasts and thighs and followed the recipe. It was delish. Served it over hot biscuits with a tossed salad. Husband couldn't stop eating it. Will definitely make again.
A real five-start recipe, and yet so simple! I have made this both with the chicken breasts and with legs & thighs, and we prefer the latter in this kind of dish. I don't have"poultry seasoning" but some sage, savory, and rosemary gave it a wonderful flavor. And I used a bit more paprika, half Spanish smoked paprika and half Hungarian hot paprika. Served with grits and steamed green beans. Leftover sauce went on breakfast grits!
After reading the reviews, I decided to give this a try. The taste was good. The chicken turned out very well. I used half the chicken, but made the full amount of sauce ingredients which was good to have to cover the chicken and rice. I would make it again.
I scaled this recipe down for one and it was awesome! I did add a little olive oil with half the butter for lower calorie. This is something I will make more often and for company. I served this on a bed of pasta with Parmesan cheese and it was top notch!
This recipe was missing something. The onions came thru beautifully, but the (smoked) paprika just seemed to disappear. I added extra salt, pepper and fresh thyme. I had to broil the chicken breasts after sauteeing them. Still, overall, a good recipe. We had it with brown rice, steamed broccoli and steamed asparagus. I plan to give this recipe another shot. Thanks, cooking light
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