Quick and Easy Chicken Stew

photo courtesy of taste of home website

I don't know about you, but my evenings during the work week, especially Mondays-Wednesdays, are super busy with working out, cooking dinner, doing housework, and running a daughter to ballet classes and all after I get home from work at 3:30.  On Mondays-Wednesdays we have to eat early, before 6 pm. One of those days, my daughter and I have to eat by 4:45 to get to a ballet class on time!  Those work days are hectic. And we no longer eat fast food....so...I perused a cookbook I have from Simple and Delicious/Taste of Home magazine and discovered this chicken stew last winter. It is simple to make, and doesn't take long at all!

Perfect for those busy work week evenings!

CHICKEN STEW

2-3 boneless, skinless chicken breasts cut into cubes

1 Tbl olive oil

1 package of frozen mixed stew veggies

1 jar (12 oz) of low fat or low sodium chicken gravy

1/2 tsp dried thyme

1/2 tsp rubbed sage

1/4 tsp pepper

• In a large skillet, brown the chicken pieces in the olive oil over medium heat for about 6 minutes or until the juices run clear.  Drain if necessary.
• Stir in the remaining ingredients.  Bring to a boil.
• Reduce the heat to simmer and cover the skillet.
• Simmer for about 15 minutes.

Serve with slices of whole grain bread, lightly toasted and fresh fruit cup of sliced pears, apples and chopped walnuts....sprinkle just a little bit of cinnamon-sugar over the fruit.  

TIPS:  take out frozen chicken breasts the evening before and cut into cubes while partially frozen. Keep in a bowl in fridge for over night. 

This makes enough for 4 servings. For a larger family, simply double the ingredients!

ENJOY!!

PLEASE NOTE:  as with all my recipes posted on this blog, you DO have permission to copy any recipe under the label "faithfixes".