5 to 6 boneless skinless chicken breasts
1/3 cup all-purpose flour
3 Tbsp. olive oil
1 medium onion, cut into chunks
8 oz. fresh sliced carrots
1 tsp. chopped garlic
14.5 oz. can diced tomatoes with juice
14.5 oz. can low sodium chicken broth
1/4 cup dry red wine (or more if needed to moisturize)
15 oz. can cannelloni beans, drained and rinsed
Preheat oven to 350 degrees. Sprinkle flour on a plate and dredge chicken pieces to coat. Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken.
Bring to a boil. Turn off burner, cover pot, and cook in oven for 30 minutes. Add beans. Cook for 30 minutes more or until chicken is done. Serves 4 to 6.
5 to 6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
16 oz. fresh mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes
In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and bring to a boil.
Cook until wine is reduced by half, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 to 45 minutes or until chicken is done. Serve over cooked noodles or rice. Makes 4 to 6 servings.
I like to experiment and try new recipes. For the chicken stew, I combined two different recipes into one that would use up some ingredients I had in the house. It turned out pretty nice. The one below it is an easy company dish.
1 package Perdue original roasted chicken cuts
1 medium onion, chopped
4 garlic cloves, peeled and chopped
1 frozen package peas and carrots
1 frozen package cut green beans
2 Tbsp. cornstarch
1 can reduced sodium chicken broth
¼ teaspoon each cumin, curry powder, and ground ginger
1/3 cup plus ½ cup 2% milk, divided
1 cup biscuit mix or more if desired
Mix 1/3 cup milk into biscuit mix and set aside. Stir cornstarch into ½ cup milk. Preheat oven to 350 degrees. In a nonstick skillet, sauté onions and garlic until wilted. Add all other ingredients except for biscuit mix and heat until thickened. Transfer to greased baking dish. Drop biscuit mix by the tablespoon on top of casserole in separate mounds. Bake for 30 minutes or until biscuits are lightly browned on top and casserole is bubbly around the edges.
Option: Toss in ½ cup rice to skillet and compensate with enough white wine to add liquid for rice to absorb while in oven.