An old-fashioned chicken stew gets quick treatment in a skillet.
- 4 boneless skinless chicken breasts
- 2 tbsp (25 mL) butter
- salt and pepper
- 4 Ontario Carrots, thinly sliced
- 6 large Ontario Mushrooms, quartered
- 2 tbsp (25 mL) minced Ontario Onion
- 1 clove garlic, minced
- 1/4 tsp (1 mL) each dried thyme and rosemary
- 1 cup (250 mL) chicken stock
- 1 tbsp (15 mL) cornstarch
- 1/2 cup (125 mL) plain low-fat yogurt
- 1 cup (250 mL) frozen green peas
Pound chicken to flatten slightly. In large heavy skillet, melt butter over medium-high heat; cook chicken until browned on both sides, 3 to 4 minutes, sprinkling lightly with salt and pepper. Remove to warm platter.
Reduce heat to medium; cook carrots, mushrooms, onion, garlic, thyme and rosemary for 5 minutes, stirring often.
Add stock to pan; bring to boil, scraping up any brown bits. Stir cornstarch into yogurt and add to pan. Place chicken and any juices on top; cover and cook over low heat for 8 minutes or until chicken is no longer pink inside and carrots are tender. Sprinkle with peas; cover and heat through for 2 minutes.