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Chicken Stew in a Skillet Recipe

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This recipe for Chicken Stew in a Skillet, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
4T Cooking Oil
2lb Chicken Breasts - skinless, boneless
11/2C Onion - chopped
1/12C Carrots - chopped
11/2C Celery - chopped
1/3C Flour
4 Cloves Garlic - crushed
3C Chicken Stock
1 Pkg Frozen Peas
1t Salt
1t Pepper
1Pkg Egg Noodles

Directions:
Directions:
1. Heat the oil in a very large skillet over medium heat. Add the chicken and brown on all sides.
2. Add the onion, celery, carrots, garlic and cook a few minutes more.
3. Stir in the flour, chicken broth, and cook until vegetables are tender and the chicken is cooked through, and sauce thickened - about 15 minutes. Add more stock if the sauce is too thick.
4. Add the peas, season with salt and pepper to taste
5. Heat a large pot of water to boiling. Add the Egg Noodles and cook until al dente. Drain
Serve the chicken stew over the egg noodles.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1/2 Hour
Personal Notes:
Personal Notes:
You can turn this into beef stew - by changing the chicken to a tender cut of beef (you are not going to be cooking the meat all that long) , the broth to beef broth and you might want to add some red wine as a replacement for some of the stock. Serve it on mashed or roasted potatoes.

 

 

 

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