Chicken and Summer Vegetable Stew

Name: Chicken and Summer Vegetable Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams chicken breast halves on the bone (about each); 946 milliliters chicken broth; 59 milliliters snipped fresh chives(1/2-inch lengths); 591 milliliters yellow corn (from about 3 medium ears); 1 Tbsp all-purpose flour; 283 grams box frozen baby lima beans, thawed; 2 Tbsps olive oil; 1 teaspoons pepper; 3 ripe plum tomatoes, seeded and cut into 1/3-inch dice; 1 teaspoon salt; 3 Tbsps unsalted butter; 1 yellow squash, thinly sliced; 1 small zucchini, thinly sliced

Chicken and Summer Vegetable Stew might be just the main course you are searching for. One portion of this dish contains around 27g of protein, 14g of fat, and a total of 348 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have plum tomatoes, zucchini, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour.

Ingredients you will need

Chicken Breast

Salt And Pepper

All Purpose Flour

Heat olive oil in a heavy, 2 1/2-quart pot over medium heat.

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Olive Oil

Equipment you will use

Pot

Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear when chicken is pierced with a knife, about 8 minutes.

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Chicken Breast

Whole Chicken

Equipment you will use

Knife

Remove chicken from heat, transfer to a board and let cool. Set pot aside.

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Whole Chicken

Equipment you will use

Pot

In same pot chicken was cooked in, melt butter over medium heat.

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Whole Chicken

Butter

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Pot

Add squash, zucchini, lima beans and corn and cook, stirring often, until squash is wilted, 4 to 5 minutes.

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Lima Beans

Zucchini

Squash

Corn

While vegetables are cooking, cut chicken into 3/4-inch chunks.

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Vegetable

Whole Chicken

Add to vegetables along with tomato and broth. Season with remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook, stirring until heated through, about 3 minutes.

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Vegetable

Pepper