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Creamy Pea and Chicken Stew Recipe

Makes about 4 servings
Takes about 40-50 minutes total

Serve over brown rice

  • 1 14-oz can reduced-sodium chicken broth, divided
  • 2 tbsps all-purpose flour
  • 2 tsps Dijon mustard
  • 1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • 3 cups small cauliflower florets
  • 1/4 cup finely chopped shallot
  • 2 cups frozen peas, thawed
  • 1/2 cup dry white wine (we used Potter’s, of course)
  • 1 cup shredded Gruyere cheese

Whisk 1/2 cup broth, flour and mustard in a small bowl. Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until brown and just cooked through, 5 to 7 minutes. Transfer to a bowl and cover with foil to keep warm.

Add cauliflower and shallot to the pan and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add peas, wine and the remaining broth (about 1 1/3 cups) and bring to a simmer. Cook, stirring often, until the cauliflower is just tender, about 5 minutes more. Whisk the reserved broth mixture again and add to the pan. Cook, stirring, until the sauce bubbles and thickens, 1 1/2 to 2 minutes. Add cheese, the cooked chicken and any accumulated juice; stir until the cheese is melted.

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Type : Recipes

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