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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 7.2 g
  • Cholesterol: 59.1 mg
  • Sodium: 326.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 22.4 g

View full nutritional breakdown of Easy Chicken Mushroom Veggie Stew calories by ingredient
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Easy Chicken Mushroom Veggie Stew

Submitted by: TERRYN3

Introduction

This is so easy to put together and takes less than 20 minutes to cook. Great work night supper. We serve it over brown rice and it is very satisfying. This is so easy to put together and takes less than 20 minutes to cook. Great work night supper. We serve it over brown rice and it is very satisfying.
Number of Servings: 6

Ingredients

    1 lb skinless, boneless chicken breasts
    10 oz package mushrooms, cleaned, trimmed and sliced thick
    3 TBS butter
    1/2 cup flour
    2-1/3 cups reduced sodium chicken broth, divided
    1 large onion
    1 pkg (10 oz) frozen mixed vegetables
    1 tsp thyme
    salt and pepper

Directions

Cut chicken breasts in half then cut each half into three pieces. Sprinkle chicken pieces with salt and pepper and dredge in flour, shaking off excess. Melt butter in a dutch oven and lightly brown chicken over med high heat, turning once, approx 3 minutes per side. Lower heat to medium and add onions and mushrooms, stir. When onions are translucent and mushrooms are softening, add thyme, 2 cups of chicken broth and thawed bag of frozen mixed vegetables. Stir and cover. Cook for 8 - 10 minutes. Stir 1/3 cup of chicken broth into remaining flour, and add to pot to thicken sauce. Bring mixture to boil and cook for 1 - 2 minutes more until sauce is thickened. Enjoy! Serves 5 - 6.

Number of Servings: 6

Recipe submitted by SparkPeople user TERRYN3.






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