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Low-Fat Chicken Stew
4 boneless chicken breasts, skinless
1 tsp. minced garlic
1 onion, sliced
3 carrots, sliced
2 celery ribs, chopped
1 cup fat free chicken broth
1/2 tsp. white pepper
1 cup cooked peas
20 oz. can kidney beans, drained
1/8 cup fat free chicken broth
Preheat oven to 350 F. Cut chicken into 1" stripes. In large
nonstick baking dish, combine chicken, garlic, onion, carrots,
celery, broth and pepper. Bake for 1 hour. Remove from oven. Add
peas and beans to stew. In blender, combine broth and flour; mix
on high for one minute. Pour flour mixture into chicken mixture
and stir. Cover and cook for 15 minutes longer. Serve hot. Makes
4 servings.
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Chicken Stew