Chicken Mushroom Stew

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photo: enjoyyourcooking.com


Serves 8

4 tablespoons canola oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 onions, chopped
2 teaspoons minced garlic
2 (8-ounce) packages sliced mushrooms
4 carrots, peeled and thinly sliced
2 ribs celery, chopped
1-1/2 quarts (6 cups) chicken broth
¾ cup nondairy creamer
½ cup flour
¼ teaspoon black pepper

In a large Dutch oven, heat oil over medium heat. Add chicken and cook, stirring occasionally, until no longer pink, about 10 minutes. Add onion and garlic and sauté for 5 minutes. Add mushrooms, carrots and celery. Cook 2 minutes longer. Whisk together broth, creamer and flour. Gradually stir into mixture in pot. Season with pepper and cook an addition 5 to 10 minutes to allow sauce to thicken and flavors to blend. Serve over egg noodles, rice or mashed potatoes.

One thought on “Chicken Mushroom Stew

  1. The only change I might suggest is that instead of whisking the flour into the liquid (which may leave you with lumps), I’d sprinkly the flour over the sauteed vegetables and cook for 2-3 minutes to 1) get out the lumps and 2) cook out the raw taste of the flour. Can’t wait to try it!

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