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Chicken Divan Stew - Cafe Latte
Nb persons: 12
|1 pound||red potatoes, uncooked|
|3 oz.||white wine|
|3 1/2 cup||fat-free chicken broth|
|3 cup||cooked chicken, cubed, shredded, or sliced|
|2 Tbsp.||olive oil|
|2 cup||fat-free skim milk|
|1/4 cup||heavy whipping cream|
|2 1/2 cup||low-fat shredded cheddar cheese|
|3 cup||broccoli, cooked|
In a large saucepan, cook potatoes, onion and celery in wine and chicken stock until potatoes are tender; about 20 minutes.
Saute chicken and garlic in olive oil until chicken is fully cooked. When potatoes are done, use slotted spoon to add cooked chicken and garlic to vegetables and liquid in saucepan; add mik. Mix corsstarch with cold water. Stir cornstarch miture into chicken mixture. Reduce heat, stir in cream and cheese, and simmer for 10-15 minutes. While stew is simmering, blanch broccoli in boiling water u ntil it is tender and bright green. Drain and rinse under cold water. Add broccoli to mixture in sauce pan and heat through.
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