Chicken And Summer Vegetable Stew Recipe

Name: Chicken And Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast halves on the bone (about 12 oz. each); 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon all-purpose flour; 2 tablespoons olive oil; 2 1/2 cups yellow corn (from about 3 medium ears); 3 tablespoons unsalted butter; 1 yellow squash, thinly sliced; 1 small zucchini, thinly sliced; 1 (10 oz.) box frozen baby lima beans, thawed; 3 ripe plum tomatoes, seeded and cut into 1/3-inch dice; 4 cups chicken broth; 1/4 cup snipped fresh chives(1/2-inch lengths)

Servings: persons

2 chicken breast halves on the bone (about 12 oz. each)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon all-purpose flour
2 tablespoons olive oil
2 1/2 cups yellow corn (from about 3 medium ears)
3 tablespoons unsalted butter
1 yellow squash, thinly sliced
1 small zucchini, thinly sliced
1 (10 oz.) box frozen baby lima beans, thawed
3 ripe plum tomatoes, seeded and cut into 1/3-inch dice
4 cups chicken broth
1/4 cup snipped fresh chives(1/2-inch lengths)

1
Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour. Heat olive oil in a heavy, 2 1/2-quart pot over medium heat. Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear when chicken is pierced with a knife, about 8 minutes. Remove chicken from heat, transfer to a board and let cool. Set pot aside.
2
In same pot chicken was cooked in, melt butter over medium heat. Add squash, zucchini, lima beans and corn and cook, stirring often, until squash is wilted, 4 to 5 minutes.
3
While vegetables are cooking, cut chicken into 3/4-inch chunks. Add to vegetables along with tomato and broth. Season with remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook, stirring until heated through, about 3 minutes. Sprinkle chives on top just before serving.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 chicken breast halves on the bone (about 12 oz. each), 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon all-purpose flour, and more.

Yes, Chicken And Summer Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Summer Vegetable Stew

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