It’s chicken stew with vegetables. I serve it with mini pierogi and green beans on side and it was still low calories dinner. It’s not real French Julia Child’s version, but I adapted simplified recipe from MyRecipes.Com.
Yield: 2 servings
2 tsp. all-purpose flour
1 tsp. paprika
1 tsp. poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (6 oz.) skinned chicken breast halves
1/4 cups white or yellow onion (but shallot is best), chopped
1/4 cup celery stalk, chopped
2 (6 oz.) Baby Bella Mushrooms, sliced
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup carrot, julienne-cut
Combine flour, paprika, poultry seasoning, salt and pepper in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Spray large skillet with cooking spray. Heat 1 minute over medium heat. Add chicken, cook 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, mushrooms and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth; bring to a boil. Add carrot. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
1 serving equals 250 calories