Chicken Stew

I used to love beef stew or what some call pot roast. However, more than 2 years ago, I stopped eating beef. I feel better, sleep better, don't sweat at night, lost weight and have aimed at lowering my total cholesterol by swapping ingredients from beef to poultry and fish. I now enjoy a flavorful stew without a high cholesterol cut of beef by simply using chicken breast instead. This healthier comfort food is a delicious and pleasurable meal. Made in one pot and ready in 1 hour.

About 4 servings.

INGREDIENTS:

1 chicken breast (about 1 lb)

3 cups low sodium chicken broth

1/2 tsp ground sage

1 tsp each dried thyme, rosemary, marjoram

2 celery stalks, sliced

1 yellow onion, sliced

4 cloves garlic, coursely chopped

1 1/2 cups baby carrots

1 lb whole, unpeeled new potatoes

2 Tbsp cornstarch mixed with

1/4 cup cold water

DIRECTIONS:

Combine chicken, dried herbs, and chicken broth in a large pot with a lid and bring to a low boil. Reduce heat to low, cover with the lid and gently simmer for 20 minutes.

Add in celery, onion, and garlic.

Continue to simmer an additional 20 minutes.

Add in carrots and potatoes last. Turn up heat slightly to bring back to a gentle boil for the next 15 or 20 minutes or until vegetables are fork tender.

Stir in the cornstarch/water mixture into the bubbling stew to thicken, stirring constantly for a couple minutes.