"The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello. Serve in bowls. A nice crusty bread to mop up the liquid makes it all just perfect!" — Vidya
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skinless, boneless chicken breast halves - cut into 1 inch cubes
leek, halved lengthwise and thinly sliced crosswise
spring onions, finely sliced
carrot, thickly sliced
celery, strings peeled, finely diced
1 (16 ounce) package
fresh mushrooms, quartered
salt and ground black pepper to taste
Excellent! The flavors are wonderful in this recipe. I'm always looking for new ways to use chicken breasts and this did not disappoint. I used one whole bag of baby carrots instead of one carrot that the recipe called for, omitted the white wine since I didn't have any and used Herbes de Provence from a jar (about a teaspoon) instead of the fresh herbs. I put the flour directly into the stew (instead of mixing with water first) and it came out perfect. I served this over whole grain Texmati rice. I will definitely be making this again.
This was okay. As stated in the description it does have a light, fresh taste. Not overly flavorful and I was looking for more of bang.
In general it was okay, but it seemed really bland. I added some bouillon cubes and doubled the garlic, but still seemed sort of plain.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Mushroom Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
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