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Dijon Chicken Stew
Plus+ 5 Per Serving
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon cornstarch
1 tablespoon extra-virgin olive oil
1 cup sliced shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 cup dry white wine
1 pound boneless, skinless chicken breasts,
cut into bite-size pieces
8 cups chopped escarole (1 medium head)
1 14-ounce can reduced-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Whisk water, mustard and cornstarch in a small bowl; set aside.
2. Heat oil in a Dutch oven over medium heat. Add shallots, garlic and rosemary; cook,
stirring, for 1 minute. Add wine, cover and bring to a boil over high heat. Uncover and
cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
3. Add chicken, escarole and broth. Bring to a simmer and cook, stirring occasionally, until
the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the
pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.
Makes 4 Servings (1 1/4 Cup Per Serving)
Nutritional Info Per Serving: 262 calories; 6 g fat; 63 mg cholesterol; 14 g carbs;
27 g protein; 3 g fiber; 487 mg sodium