Easy Chicken Mushroom Veggie Stew

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 lb skinless, boneless chicken breasts10 oz package mushrooms, cleaned, trimmed and sliced thick3 TBS butter1/2 cup flour2-1/3 cups reduced sodium chicken broth, divided1 large onion1 pkg (10 oz) frozen mixed vegetables1 tsp thymesalt 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.

Servings Per Recipe: 6
Nutritional Info 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

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