Mediterranean food, at home !
Things you'll Need:
2 C cubed peeled eggplant
2 c sliced mushrooms
1 ¼ c low-sodium chicken broth
¼ c coarsely chopped onion
2 cloves garlic, minced
1 ½ tsp all-purpose flour
1 tsp dried oregano leaves
½ tsp dried basil leaves
½ tsp dried thyme leaves
6 skinless chicken breasts, about 2 lb
Additional all-purpose flour
3 tbsp dry sherry or low-sodium chicken broth
¼ tsp salt
¼ tsp black pepper
1 can (14 oz) artichoke hearts, drained
12 oz uncooked wide egg noodles
Step 1:Combine eggplant, mushrooms, broth, onion, garlic, 1 ½ tsp flour, oregano, basil, and thyme in slow cooker. Cover and cook on High 1 hr.
Step 2:Coat chicken very lightly with additional flour. Generously spray large nonstick skillet with cooking spray, heat over medium heat until hot. Cook chicken 10 to 15 min or until browned on all sides.
Step 3:Remove vegetables to bowl with slotted spoon. Layer chicken in slow cooker, return vegetables to slow cooker. Add sherry, salt, and pepper. Reduce heat to Low, cover and cook 6 to 6 ½ hours or until chicken is no longer pink in center and vegetables are tender.
Step 4:Stir in artichokes, cover and cook 45 min to 1 hour or until heated through.
Step 5:Cook noodles according to package directions. Serve chicken stew over noodles.
Labels: chicken stew