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Chicken Stew with Red Wine Recipe

Chicken Stew with Red Wine Recipe

4 servings



4 boneless, skinless chicken breast halves

2 teaspoons olive oil

1 medium onion, chopped

2 large cloves garlic, minced

1 tablespoon flour

3/4 cup each: reduced-sodium fat-free chicken broth, dry red wine

1 bay leaf

1 1/2 - 1 teaspoons dried Italian seasoning

Salt and pepper, to taste


Saute chicken in oil in large skillet until browned on both sides, about 8 minutes. Stir in onion and garlic, and saute until tender, about 5 minutes, sprinkle with flour and cook 1 minute. Add remaining ingredients, except salt and pepper, heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 15 minutes, simmer, uncovered, until thickened to desired consistency, 5 to 10 minutes. Discard bay leaf, season to taste with salt and pepper,

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