Chicken and Vegetable Stew
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
skinless, boneless chicken breast -- cubed |
|
4 |
tablespoons |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
2 |
tablespoons |
vegetable oil |
|
3 |
cups |
low sodium chicken broth |
|
1/4 |
cup |
sherry |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
2 |
medium |
sweet potatoes -- diced |
|
1 |
cup |
frozen corn |
|
1 |
cup |
frozen peas |
|
1 |
teaspoon |
Italian seasoning |
| Mix flour, salt, and pepper together. Dredge the chicken in flour mixture. Add oil to heavy saucepan or Dutch oven and heat to medium-high. Add chicken and cook until golden. Add sherry and deglaze the pan. Add remaining ingredients and heat to boiling. Reduce heat and simmer 30 minutes or until vegetables are tender. Makes 6 servings. |
| Per Serving: 334 Calories; 6g Fat (17.9% calories from fat); 36g Protein; 31g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 575mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. |