Greek-Style Chicken Stew
Makes 6 servings
|3||pounds skinless chicken breasts|
|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 black pepper|
|1||can (14 ounces) artichoke hearts, drained|
|3||cups hot cooked wide egg noodles|
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||14 %|
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