Wednesday, January 27, 2010
Chicken Vegetable Stew
1 1/2 pounds boneless skinless chicken breasts, cut in to 1- slanted inch pieces
1 cup White Wine of your preference' Wine makes the chicken happy!
1 large green pepper and red pepper cut in to Strips
1 Small white Onion, chopped
1 Can crushed Tomatoes (about 14 ounces) w basil preferred
1 cup 8 ounces fat-free reduced sodium chicken broth
1 small Can Mushrooms
1 Can Sliced Potatoes
1 Tablespoon Olive Oil
1 pound Adamame beans
1 pound chopped celery
1 teaspoon dried sage
1 teaspoon cumin
1 teaspoon Parsley
1 teaspoon Oregano
Salt and Pepper to Taste
1. Add the Oil to Pan or Skillet heat over medium-high heat. Sprinkle chicken with Salt and Pepper Cook chicken 4 minutes or until light sighly browned make it happy Add the wine'.
2. Add Veggies , tomatoes broth, potatoes and seasoning Simmer uncovered, 15 minutes stirring occasionally.
Makes 6 servings
Couscous or White Rice oh erm. don't forget the wine' Enjoy!!