TLC Cooking "Greek-Style Chicken Stew"

Greek-Style Chicken Stew

Greek-Style Chicken Stew

YIELD Makes 6 servings
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INGREDIENTS

3	pounds skinless chicken breasts
All-purpose flour
Nonstick cooking spray
2	cups cubed peeled eggplant
2	cups sliced mushrooms
3/4	cup coarsely chopped onion (about 1 medium)
2	cloves garlic, minced
1	teaspoon dried oregano leaves
1/2	teaspoon dried basil
1/2	teaspoon dried thyme leaves
2	cups fat-free reduced-sodium chicken broth
1/4	cup dry sherry or additional fat-free reduced-sodium chicken broth
1/4	teaspoon salt
1/4	teaspoon black pepper
1	can (14 ounces) artichoke hearts, drained
3	cups hot cooked wide egg noodles

PREPARATION:

Coat chicken very lightly with flour. Generously coat nonstick Dutch oven or large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides. Remove chicken; drain fat from Dutch oven.
Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme to Dutch oven; cook and stir over medium heat 5 minutes.
Return chicken to Dutch oven. Stir in chicken broth, sherry, salt and pepper; heat to a boil. Reduce heat to low and simmer, covered, about 1 hour or until chicken is no longer pink in center and juices run clear, adding artichoke hearts during last 20 minutes of cooking. Serve over noodles. Garnish as desired.

This recipe appears in: European

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