Recipe By : APCI

Serving Size : 4 Preparation Time :0:00

Categories : Chicken

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2 Tablespoons Flour

1/2 Teaspoon Salt

1/4 Teaspoon Freshly Ground Black Pepper

8 chicken breasts boneless & skinless, cubed

1 Tablespoon Vegetable Oil

10 Cloves Garlic -- Peeled

4 Carrots -- Thinly Sliced

2 Bunches Scallions -- Cut in 2" Lengths

1 1/2 Pounds Small Red Potatoes -- Thinly Sliced

1 1/2 Teaspoons Dried Rosemary

1 Cup Dry White Wine

2 Cups Reduced-Sodium Chicken Broth -- Defatted

1 1/2 Cups Frozen Peas

1. On a plate, combine the flour, 1/4 teaspoon of the salt, and the pepper. Dredge the chicken in the flour mixture, shaking off the excess. In a nonstick Dutch oven, heat the oil until hot by not smoking over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Transfer the chicken to a plate.

2. Add the garlic, carrots, scallions, potatoes, rosemary, and the remaining 1/4 teaspoon salt to the pan and cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Add the wine and cook for 3 minutes. Return the chicken to the pan and add the broth. Bring to a boil over medium-high heat, reduce to a simmer, and cover. cook, turning the chicken occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.

3. Stir in the peas and cook, uncovered, until the peas are heated through, about 2 minutes longer.

This recipe may be Frozen

Cool before freezing.

Defrost Overnight, In The refrigerator, before heating and eating.

STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.

MICROWAVE: Make sure all entrees are in microwave safe containers,

or are placed, in appropriate servings, on microwave-safe plates.

Heat on medium setting approximately 2 minutes. Stir and check temperature to insure even distribution.

CAUTION: Poultry and Pork will become tough if heated too long in a microwave - Heat only in short intervals, and check often.

Suggested accompaniments: Crusty rolls, and Tossed Green Salad.

NOTES : The flavors of garlic and rosemary enliven this hearty knife-and-fork stew, while carrots and peas add delightful splashes of color. A quick pre-browning in the pan keeps the drumsticks extra juicy. Make sure to use the full amount of garlic cloves because their pungency diminishes with cooking time.