WKYT - Chef Walter - Recipes

Quick and Easy Chicken Stew Monday, January 17, 2011


2 tsp vegetable oil
1 medium onion, coarsely chopped
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
2 medium red-skin potatoes, cut into small pieces
1/4 cup all purpose flour
1/2 tsp dried thyme
1/2 tsp dried sage
1 1/2 cups canned chicken broth
1 8 oz can peas, drained
1 8 oz can sliced carrots, drained
1 8 oz whole kernel corn, drained
1/2 cup reduced fat milk (I use Mayfield 1% Nutrich)
Salt and pepper, to taste (optional)


Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, stirring often, about 1 minute. Add the chicken breast and potatoes, and sauté until the chicken loses its color, stirring constantly, about 2 minutes. 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 10 minutes. 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.


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