Chicken Stew

I created this chicken stew years ago, but last week I revised and improved it. My husband grew up on his mom's beef stew and still loves it. Last week when I served  THIS he said he would eat it over beef stew any day! Now THAT is a compliment!

I hope you all enjoy it as much as we did!



 1 TBLSP Avocado or Grapeseed Oil

1/3 Cup Flour

1.5 tsp Garlic powder

1.5 tsp Onion powder

1 tsp Paprika

1 LB Chicken breast, cut into bite size pieces

1 tsp Salt  and ¼ tsp pepper



1 TBLSP Oil

1 Small Onion, chopped

2 Cloves Garlic, chopped

2 Carrots, sliced into rounds

8 oz Baby Bella Mushrooms, sliced

The leftover flour from the bag (about 2 TBLSP)

1 Potato, peeled and cut into bite size pieces

2 Cups Fat Free Chicken stock

1 tsp Gravy Master (optional for color)

Salt and pepper to taste

Heat the oil on medium-high heat (not smoking!) in a dutch oven or small stock pot.



Add the flour, garlic powder, onion powder, paprika, salt and pepper to a plastic bag and shake to mix. Add the chicken and shake until coated.

When the oil is hot, add the chicken pieces, shaking off the excess flour and brown on both sides. Transfer the chicken to a plate and set aside.

Lower the heat and a small stock pot over medium heat and add the oil. Stir in the onion, garlic, carrots, mushrooms and potatoes. Stir frequently until the onions are softened (about 10 minutes).

Stir in the leftover flour from the bag.

Turn the heat up to high and add the chicken stock. Stir and bring to a boil. It will thicken.

Turn down the heat to a simmer and add the chicken.

Cover and let cook for 30 minutes.

Taste and stir in more salt if necessary.

Serve!