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I almost always have chicken and an array of vegetables in the house. This can lead to many dishes, but one of my go to basics is chicken stew. It is the base for my chicken and dumplings, chicken and drop biscuits, chicken with mashed potatoes, and chicken pot pie. You can adapt the spices and flavors in a variety of ways, but this is the basic method. My kids love having this on a cold evening after school. I hope you enjoy it.

Ingredients
  • 2 T Butter
  • 1 T Olive Oil
  • 1 Yellow Onion Finely Chopped
  • 4 Medium Carrots Sliced Thin (I use a mandolin on 2 or 3 setting.)
  • 2 Cups Cooked Chicken In Pieces
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1 Can Green Beans

Sauce Ingredients
  • 4 Tablespoons Butter
  • 8 Tablespoons Flour
  • 1 32 Ounce Box Chicken Stock
  • 1/8 Teaspoon Dried Rosemary
  • 1/8 Teaspoon Cracked Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Dried Thyme
  • 1/2 Teaspoon Tumeric
  • 1 Teaspoon Dried Parsley
  • Salt As Needed

 Preparation
  1. Heat the butter and oil in a heavy pot over medium low heat.
  2. Add the onion and carrot. Cook until onion softens.
  3. Add the chicken, peas, corn, and beans. Cover. (Be creative here, you can add other vegetables.)
  4. In a large sauce pan, heat the sauce butter, add the flour and stir with a whisk until the mixture starts to turn light brown.
  5. Add the stock and whisk. Bring to a boil and then reduce to medrium.
  6. Add the herbs and spices and stir thoroughly.
  7. Pour the sauce into the vegetable and chicken pot. Stir and cover.
  8. Cook over medium to medium low 30 minutes to 1 hour. The longer you cook low and slow the more flavor will develop. You may need to add a bit of water if you cook longer due to evaporation.
  9. At this point you can either pour into a pie crust for pot pie, drop in biscuits and bake in the oven covered, pour over mashed potatoes or bread or be imaginative.

Nutrition
Less than 200 calories per cup.

Hints
  1. Substitute olive oil to make this dairy free.
  2. In addition to the olive oil if you eliminate the chicken and substitute vegetable stock this makes a great vegetable stew.
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One of the most important parts of parenting is allowing your children to explore who they are. It can be the most terrifying and exhausting experience of your life, especially with cooking. The whole flame, heat, burn thing is a bit frightening with kids. But sometimes you need to throw a little excitement and danger into the mix. Well, at least excitement. So I say, start small. Crack some eggs, spread some flour, make a mess. There are so many things you can do to get kids involved in cooking. Eventually, they might find their own intuitive spirit about food. Such is the case with this recipe. 

Stiletto2 and one of her best friends love to make "creations". Someday I will share with you the blue water terrace cake. Now that was frightening. But until then you will have to be amazed at this simple little recipe they cook up frequently. Way better than any chicken nuggets you get from a grocery store or at a fast food trough (note I didn't call it a restaurant). They took my breading recipe for frying fish, added some ingenuity, set up a station, and sprinkled a little Diva love and care. Presto they created the best chicken nuggets, ahemmmm, I mean bites you ever ate.
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Ingredients
  • 6 Boneless Chicken Breasts
  • 1 1/2 Cups All Purpose Flour (Enough For Dredging)
  • 1 Cup Skim Milk
  • 1 1/2 - 2 Cups Of Panko Bread Crumbs
  • 1 - 2 Cups Of Vegetable Oil (Enough To Fill Pan About 1/2 Inch)
Preparation
  1. Heat the oil in a relatively flat pan on the stove to about medium. You will need to adjust this throughout to avoid burning the Panko.
  2. Do not wash the chicken.
  3. Cut the chicken into about 1 1/2" pieces. The size will determine how long they cook. Not too big of the Panko will burn.
  4. Place three shallow bowls in a line and fill each one with flour, milk and Panko.
  5. Dredge the chicken in the flour. You can season the flour if you wish, but the Divas do not.
  6. Dip the floured chicken into the milk and then roll into the Panko.
  7. Place the Panko dredged chicken into the oil heated pan and cook about 8 minutes each side or until golden brown and thoroughly cooked. Size of chicken and temperature of oil will determine ultimate cooking time. Use a meat thermometer to check if you are uncertain. It should be 165 degrees. Click here for a great food safety cooking chart.
  8. Once done, place on towel covered plate.
  9. Serve with hot sauce. We like Frank's Red Hot Cayenne Sauce. Some may prefer their's with ketchup.

Servings
6 servings.

Nutrition
About 270 calories per serving.

Tips
  • I really hate the taste of canola oil. I think it tastes like the inside of a stale petroleum drum. Go figure. Anyway, I never use it. So I would suggest getting a good vegetable oil. I primarily use the vegetable oil (soybean) from Costco.
  • Do not wash the chicken. This just spreads the chicken juices around the sink and your kitchen. Anything bad will be cooked off during the cooking process.
  • I prefer to use fresh chicken. I think the texture of chicken changes when you freeze it.
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