Creamy Pea & Chicken Stew

By cserumga

Per serving: 385 calories; 16 g fat ( 6 g sat , 6 g mono ); 92 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 5 g fiber; 638 mg sodium; 561 mg potassium.

Ingredients

• 1 14-ounce can reduced-sodium chicken broth, divided
• 2 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 3 cups small cauliflower florets
• 1/4 cup finely chopped shallot
• 2 cups frozen peas, thawed
• 1/2 cup dry white wine
• 1 cup shredded Gruyère cheese

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

Whisk 1/2 cup broth, flour and mustard in a small bowl.

Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until brown and just cooked through, 5 to 7 minutes. Transfer to a bowl and cover with foil to keep warm.

Add cauliflower and shallot to the pan and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add peas, wine and the remaining broth (about 1 1/3 cups) and bring to a simmer. Cook, stirring often, until the cauliflower is just tender, about 5 minutes more. Whisk the reserved broth mixture again and add to the pan. Cook, stirring, until the sauce bubbles and thickens, 1 1/2 to 2 minutes. Add cheese, the cooked chicken and any accumulated juice; stir until the cheese is melted.