Twenty Minute Chicken Stew Recipes

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TWENTY MINUTE CHICKEN



Twenty Minute Chicken image

Chicken cooked in a pan and then baked in the oven with mushrooms and onions. Fast and absolutely delicious!

Provided by CELIADAYAGI

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 6

Number Of Ingredients 7

3 boneless, skinless chicken breast halves
½ large onion, chopped
2 (10 ounce) packages sliced fresh button mushrooms
¼ cup olive oil
salt and freshly ground black pepper to taste
1 clove garlic, chopped
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wash chicken breasts, pat dry with paper towels, and cut each breast in half.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken briefly, turning until no longer pink, about 5 minutes.
  • Meanwhile, in another large skillet, heat 2 tablespoons oil over medium-high heat. Stir in mushrooms, onions, and garlic, if using; cook until they are nice and soft, about 5 minutes.
  • Pour contents of both skillets into a baking dish, sprinkle cheese over the top, and bake about 5 minutes.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 4.9 g, Cholesterol 46.3 mg, Fat 13.1 g, Fiber 1.2 g, Protein 21.2 g, SaturatedFat 3.4 g, Sodium 160.4 mg, Sugar 2.3 g

EASY CHICKEN STEW



Easy chicken stew image

Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 16

1 kg (2lb) chicken thighs (cubed )
½ cup flour
1 tsp salt
½ tsp pepper
2 tbsp olive oil
1 onion (finely chopped)
2 carrots (finely chopped)
2 celery sticks (finely chopped )
4 garlic cloves (crushed)
1 bay leaf
4 sprigs fresh thyme
1 tbsp flour
1 cup white wine
2 cups chicken stock
1 tbsp worcestershire sauce
salt and pepper (to taste)

Steps:

  • Mix flour, salt and pepper together.
  • Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
  • Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
  • Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
  • Add the garlic and cook for another 30 seconds.
  • Add a tablespoon of flour and stir into the vegetables.
  • Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
  • Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
  • Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
  • Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.

Nutrition Facts : Calories 330 kcal, Carbohydrate 10 g, Protein 38 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 686 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

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