Ingredients

The following ingredients have 4 Servings
  • 1 small onion (roughly chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast (cut bite size)
  • 1/4 cup white wine
  • 2 1/2 tablespoons flour
  • 1/2 green bell pepper (finely chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 3 medium carrots (peeled and roughly chopped)
  • 10 string beans (sliced in half)
  • 12 button mushrooms (sliced in half)
  • 3 cups low sodium chicken broth
  • 1/2 cup 2% milk
  • 1 tablespoon butter

Instruction

  • In a pot over high heat, add oil, onions and garlic. Cook for 3 minutes.
  • Add chicken and wine and cook for about 5 minutes, until chicken is cooked through.
  • Lower heat to medium, add flour and stir for two minutes. It’s okay if the flour clumps a little since we will be adding the broth later.
  • Add sliced potatoes, bell pepper, carrots, string beans and mushrooms. Cook for 2 minutes while continuously stirring.
  • Slowly whisk in chicken broth and bring to a boil. Do not add all the broth at once since the flour will clump. Lower heat to a simmer, cover and cook for about 25 minutes, until vegetables are tender.
  • Turn the heat off and whisk in milk and butter.
  • Season with salt and pepper. Add more milk if the sauce is too thick. Serve warm.