Chicken Stew

Ingredients:

1/4 cup flour
1 teaspoon fresh ground pepper
1 teaspoon basil
1 teaspoon oregano
2 boneless skinless chicken breasts
1 cup chicken broth
1/2 cup white, blush or red wine
1 cup chopped onion
2 medium potatos, peeled, chopped
2 medium carrots, peeled

Directions:

Mix together flour, pepper, basil and oregano. Rinse chicken. Cut up chicken breasts into bite-size chunks. Bread the chicken with flour mixture. Brown the breaded chicken in a large skillet using PAM spray or olive oil. When chicken is browned, add onion and saute. Add chicken broth and wine. Move all chicken pieces to the center of skillet and surround with potatos. Top with carrots. Sprinkle with fresh ground pepper, basil and oregano. Cover and simmer over medium heat until potatos are tender (approx. 45 minutes). The sauce can be thickened with cornstarch and water if necessary.

Notes or Special Instructions:

It is easy to coat chicken if you put the flour mixture and chicken pieces into a ziploc bag and shake to coat all chicken pieces.

I use the pressure cooker for this recipe.  I follow the recipe and cover the pressure cooker.  I bring it up to pressure and cook for a few more minutes and then release pressure, thicken gravy and serve.  (It only take a few minutes for potatos and carrots to soften in pressure cooker, saving 40 minutes of cooking time.)

Serves 4