I have had this recipe for creamy chicken stew for a while and it is located in my tried and true file. It’s ingredients are very simple, but tastes amazing. I have made this dish several times for others before and they are always amazed at how it tastes. Then when I tell them how to make it, they find it shocking that the sauce is just whipping cream. I love to cook this comforting dish. It is something my family loves to eat.
It all starts with cooking some onion in some butter in a large pot. Then you remove the onion and set aside. Next, in the same pot, you brown some chicken tenders. Once those are browned, you’ll add the onion back in with the carrots and potatoes. You’ll cover and cook, stirring occasionally, for 30 minutes or until the carrots and potatoes are tender.
Last, you’ll mix in some whipping cream, parsley, salt, and pepper. Simmer everything until the cream thickens. I can’t tell you how much I love this dish.
- BONELESS SKINLESS CHICKEN BREAST OR TENDERS
- FRESH BABY CARROTS
- WHIPPING CREAM
- DRIED PARSLEY FLAKES
- ½ cup butter
- 1 medium onion, sliced and separated into rings
- 1 pound boneless skinless chicken breast, cut into strips (I just use tenders)
- 1 ½ cups fresh baby carrots
- 6 medium potatoes, peeled and quartered
- 1 cup whipping cream
- 1 tablespoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large pot, saute onion in butter until tender. Remove with slotted spoon and set aside.
- In the same pan, brown chicken. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until vegetables are tender. Stir in cream, parsley, salt, and pepper. Reduce heat. Simmer, uncovered until slightly thickened. 4 servings.
Recipe adapted from Quick Cooking.