Chicken Stew with Olives and Carrots

By Moxey2009

This is a lightened-up version of chicken stew. Serve it with crusty bread and a green salad.

Ingredients

• 1 1/2 lbs skinless, boneless chicken breast, cut into 3" pieces
• 1/4 cup all-purpose flour
• 2 Tbls olive oil
• 2 cups mushrooms, sliced
• 3 garlic cloves, peeled and chopped
• 1 1/2 cups chicken broth
• 1 16oz bag baby carrots
• 1 8oz can tomato sauce
• 1 small can kalamata olives, drained and coarsely chopped
• 1 1/2 tsps Italian seasoning
• salt and pepper

Details

Servings 6

Preparation

Step 1

In medium bowl, toss chicken with flour and shake off any excess. Heat oil over medium-high heat in large skillet with a cover. Add chicken and cook 3 minutes, until lightly browned. Add mushrooms, garlic, and 4 Tbls broth. Cook, stirring, 5 minutes, or until mushrooms are soft. Add half the broth, little by little, stirring to remove any browned bits of chicken from pan.

Stir in carrots, tomato sauce, remaining broth, olives, and italian seasoning. Cover and bring to boil. Reduce heat and simmer 10 minutes. Remove cover and simmer 15 minutes more, until carrots are soft. Add salt and pepper to taste.