Chicken and Vegetable Stew

Info
Serves: 6

Ingredients

 * 3 tablespoons all-purpose flour


 * Salt and pepper, to taste


 * 1-1/2 pounds skinless and boneless chicken, cut into 1-inch thick strips


 * 2 tablespoons olive oil


 * 1 clove garlic, minced


 * 1 onion, chopped


 * 1 red bell pepper, seeded and chopped


 * 1/3 cup low sodium, nonfat chicken broth


 * 1/3 cup dry white wine (alternatively, you may use water)


 * 1 14-ounce can of peeled tomatoes, drained and coarsely chopped


 * 1/4 cup brine-cured pitted green olives

Directions
1.Combine flour, salt and pepper into a medium bowl. Add chicken strips and toss to coat.

2.Heat oil in a large skillet or Dutch oven over high heat. Add the chicken then brown all sides. Transfer chicken to a plate then set aside.

3.Reduce heat to medium then add garlic and onion and cook until onions turn translucent. Add the bell pepper and cook an additional 5 minutes.

4.Stir in the broth, wine, tomatoes, olives and chicken. Cook for about 15 minutes or until bell peppers are tender then serve.

Source

 * Chicken Vegetable Stew from the Public Health Cookbook—original source of recipe, government resource in the public domain