Chicken and Vegetable Stew

==Info==
Serves: 6
== Ingredients ==
* 3 tablespoons all-purpose flour
* Salt and pepper, to taste 
* 1-1/2 pounds skinless and boneless chicken, cut into 1-inch thick strips 
* 2 tablespoons olive oil
* 1 clove garlic, minced 
* 1 onion, chopped 
* 1 red bell pepper, seeded and chopped 
* 1/3 cup low sodium, nonfat chicken broth 
* 1/3 cup dry white wine (alternatively, you may use water) 
* 1 14-ounce can of peeled tomatoes, drained and coarsely chopped 
* 1/4 cup brine-cured pitted green olives
== Directions ==
1.Combine flour, salt and pepper into a medium bowl. Add chicken strips and toss to coat. 
2.Heat oil in a large skillet or Dutch oven over high heat. Add the chicken then brown all sides. Transfer chicken to a plate then set aside. 
3.Reduce heat to medium then add garlic and onion and cook until onions turn translucent. Add the bell pepper and cook an additional 5 minutes. 
4.Stir in the broth, wine, tomatoes, olives and chicken. Cook for about 15 minutes or until bell peppers are tender then serve. 
== Source ==
* Chicken Vegetable Stew from the Public Health Cookbook—original source of recipe, government resource in the public domain
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Category:Chicken Recipes
Category:Stew Recipes