Don’t let the word “stew” conjure up only winter time visions of comfort food. This one lets you use fresh summer veggies and it is light and delicious!
2 chicken breasts (bone in)
1T all purpose flour
2 T Olive Oil
1 yellow squash and 1 zucchini, thinly sliced
1 10 pkg. frozen lima beans (thawed)
2 ½ c yellow corn (about 3-4 ears)
3 ripe plum tomatoes seeded and diced)
4c chicken broth
1/4c snipped fresh chives
First, season chicken with 1/2t each of salt and pepper then sprinkle with flour. Heat Olive Oil in a 2 1/2 quart pot (medium heat) and add chicken skin side down. Cover and cook about 7-10 minutes, turn chicken and cook another 7-10 minutes until juices run clear. Remove chicken from pot to cool. (After cooling you will need to cut into bit sized pieces) Next, (still using medium heat) melt butter in the same pot and add squash, zucchini, beans, and corn. Cook about 4-5 minutes until squash is wilted. Finally, add tomatoes, broth, chicken and remaining salt. Stir until heated through. Sprinkle chives just before serving. This makes a very colorful and chunky stew.
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