Rating: 4.5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 15

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.

Recipe by Cooking Light March 2000

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 3/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

262 calories; fat 4g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.6g; protein 34.5g; carbohydrates 18.5g; fiber 3.5g; cholesterol 84mg; iron 2.2mg; sodium 595mg; calcium 70mg.
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