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Monday, September 17, 2012

Florentine Chicken Stew

I love when the weather starts to get cooler so I can make comfort foods for dinner like this Florentine Chicken Stew. It's so simple to prepare, as is most one pot meals, and such a time saver on those busy nights when you're running in three different directions. You can even make it ahead of time (the night before) or prepare it in the slow cooker for a quick, heat-and-eat meal the family will love! 

Florentine Chicken Stew
2 1/2-3 lb. Boneless Chicken Breasts, cut into 1"
1 c. Red Onion, chopped
1 c. Carrots, chopped
1 c. Celery, rinsed and sliced
1 Garlic Clove, minced
2 tbsp. ExtraVirgin Olive Oil
1/4 c. All-Purpose Flour
1/2 c. White Wine
1 c. Frozen Chopped Spinach, defrosted and drained
2 c. Low-Sodium Chicken Broth
1 tbsp. Dijon Mustard (I used Grey Poupon)
1-15oz. Can Cannellini Beans, rinsed

1. In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside. 
2. Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
3. Add in the flour so that it forms a roux; then deglaze the pot with the white wine. 
4. Add in the chicken broth, mustard, spinach and cooked chicken and mix well. 
5. Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice. Serves 4. 


*Time Saver Tip: Still short on time? Purchase a pre-roasted chicken from your local grocery store or use frozen carrots since these take the longest to soften. You will reduce the cooking time by half!


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