Dijon Chicken Stew

Name: Dijon Chicken Stew
Yield: 4
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

Dijon Chicken Stew was pinched from <a href="http://www.eatingwell.com/recipes/dijon_chicken_stew.html" target="_blank">www.eatingwell.com.</a>

"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...."

INGREDIENTS

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1/4 cup water

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2 tablespoons Dijon mustard

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1 tablespoon cornstarch

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1 tablespoon extra-virgin olive oil

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1 cup sliced shallots

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1/4 cup chopped garlic

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1 tablespoon chopped fresh rosemary or 1 teaspoon dried

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1 cup dry white wine

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1 pound boneless, skinless chicken breasts, cut into bite-size pieces

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8 cups chopped escarole (1 medium head)

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1 14-ounce can reduced-sodium chicken broth

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1/8 teaspoon salt

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1/8 teaspoon freshly ground pepper

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