4 T. extra-virgin olive oil

2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced

1 (10 oz.) container cremini mushrooms, brushed clean and cut into quarters

4 boneless skinless chicken breast halves, cut into bite-size pieces

Salt

Fresh ground black pepper

1/4 C. all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, minced

4 medium red potatoes, thinly sliced

1 medium carrot, thinly sliced

1 celery rib, with greens, thinly sliced

1 bay leaf

1 T. fresh thyme leave, chopped

3/4 C. dry white wine

1 quart chicken stock

1 C. frozen peas

1 C. fresh flat leaf parsley, chopped

 

Preheat a large pot over high heat. Add in 2 T. olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 T. olive oil. Season the chicken with salt and pepper; then sprinkle it with the flour. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook 5 minutes, stirring frequently. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot. Simmer for about 10 minutes. Add in the peas and parsley; simmer 1 minute. Discard the bay leaf; serve with warm crusty bread.

 

 

Yield:

Calories:

Fat:

Fiber: