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Dijon Chicken Stew

http://www.eatingwell.com/recipes/dijon_chicken_stew.html

From EatingWell:  November/December 2010

This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.

4 servings, about 1 1/4 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 262 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 14 g Carbohydrates; 27 g Protein; 3 g Fiber; 487 mg Sodium; 743 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat