Chicken Stew
Recipe provided by by Mike Menen, M.D.
Oregon Cardiology

Serves 6

Ingredients:

2 boneless, skinless chicken breasts, cut into bite sized chunks
1 tbsp dried basil
1/4 tsp pepper
2 tbsp olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped celery
1 cup chopped mushrooms
3 (15 oz) cans low sodium, nonfat chicken broth
1 (15 oz) can whole tomatoes, cut up
2 bay leaves
1 large unpeeled potato, cut into bite sized pieces 
1/2 cup frozen corn
4 tbsp all-purpose flour
water
4 oz white cooking wine

Recipe Directions:

Season chicken breast with basil and pepper. In a nonstick pan, brown chicken in 1 TB olive oil over medium-high heat. Drain off any excess fat.

In large stockpot, sauté onions and garlic in 1 TB olive oil until soft. Add peppers, celery and mushrooms and sauté for 1-2 minutes. Add chicken broth, tomatoes, cooked chicken, bay leaves, potatoes and corn. Add enough water to cover. Bring to a boil, then reduce heat and simmer for approximately 1 hour.

Meanwhile, make a thin paste with flour and cold water. Mix into soup 1 TB at a time until soup thickens slightly. Add white wine just before serving. Adjust seasonings to taste with salt and pepper.

Nutrient Analysis: