Shelly's Recipe

ROSEMARY CHICKEN STEW

Category: Stews

1 lb. boneless skinless chicken breast halves
3 tbsp unsalted butter, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup chopped onion
1/2 cup diced celery
1 tbsp minced fresh rosemary
1 small red bell pepper, cut into 3/4-inch pieces
1/4 cup flour
1 3/4 cups reduced-sodium chicken broth
1 cup frozen small onions, thawed
1/2 cup quartered pitted Kalamata olives
3 tbsp dry sherry
2 tbsp minced fresh parsley

Cut chicken into 1-inch cubes; pat dry. Melt 1 tbsp of the butter in Dutch oven or large saucepan over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown and no longer pink, stirring frequently. Remove chicken; place on plate.

Reduce heat to medium; melt remaining 2 tbsp butter. Add chopped onion, celery and rosemary; cook 3 minutes or until onion is tender, stirring occasionally. Add bell pepper; cook 1 minute. Stir in flour; cook and stir 1 minute. Increase heat to medium-high. Stir in broth; bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Return chicken and any accumulated juices to pan; add small onions, olives and sherry; cook, uncovered, 3 minutes or until thoroughly heated. Stir in parsley. Serves 4