Shelly's Recipe

QUICK CHICKEN-MUSHROOM STEW

Category: Stews

6 tbsp flour, divided
1 lb. boneless skinless chicken breast halves and/or thighs, quartered
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbsp butter
8 oz. sliced mushrooms
2 1/3 cups reduced-sodium chicken broth, divided
1 cup frozen pearl onions, thawed
1 cup frozen pea and carrot mix, thawed
4 sprigs fresh thyme or 1 tsp dried

Place 2 tbsp of the flour in small shallow bowl. Sprinkle chicken with salt and pepper. Dip in flour; shake off excess.

Melt butter in large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes or until chicken starts to brown, turning once. Add mushrooms; cook 2 to 3 minutes or until softened and golden brown around edges. Add 2 cups of the broth, onions, pea and carrot mix, and thyme; reduce heat to medium. Cover and cook 8 to 10 minutes or until chicken is no longer pink in center and juices run clear. Remove thyme sprigs.

In small bowl, stir together remaining 4 tbsp flour and 1/3 cup broth until smooth. Add flour mixture to chicken; bring to a boil. Cook and stir 1 to 2 minutes or until thickened. Serves 4