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Ingredients
- 1/4 cup water
- 2 Tbsp Dijon mustard
- 1 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 1 cup sliced shallots
- 1/4 cup garlic, chopped
- 1 tbsp. chopped fresh rosemary
- 1 cup dry white wine
- 1 ib. boneless chicken breast
- 8 cups chopped escarole (1 medium sized head)
- 14 oz. chicken broth
- pinch salt and pepper
Details
Preparation
Step 1
1. Whisk water, mustard and cornstarch in a small bowl. Set aside.
2, Heat oil in a Dutch oven over medium heat. Add shallots, garlic, and rosemary. Cook while stirring for 1 minute. Add wine. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally until the wine is almost evaporated, 5-6 minutes.
3. Add chicken, escarole, and broth. Bring to a simmer and cook, stirring occasionally until the chicken is cooked through, 3-5 minutes. Whisk cornstarch mixture and add to the pot. Bring the stew to a boil and cook for one minute. Season with salt and pepper.
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