Stewed chicken slices with cream are the perfect comfort food!

Stewed chicken slices with cream are the perfect comfort food! The chicken is cooked in a creamy sauce with garlic and onion, then served over steamed rice or mashed potatoes. This dish is simple to make and so delicious, you'll want to make it again and again.

Ingredients:

1 lb. chicken breasts, cut into thin slices

1 small onion, diced

1 cloves garlic, minced

1 tablespoons olive oil

1 cups chicken broth

1/2 cup heavy cream

1 teaspoons dried thyme leaves

salt and pepper to taste Directions:

This easy and delicious dish is perfect for a quick weeknight meal!

Ingredients:

-1 pound ground beef

-1 onion, diced

-1 green pepper, diced

-1 can of diced tomatoes

-1 can of red kidney beans

-1 can of white beans

-2 teaspoons chili powder

-2 teaspoons cumin

Instructions:

  Preheat a large skillet over medium heat. Add the ground beef and onions, cooking until the beef is browned. Drain any excess fat and add the green pepper, tomatoes, kidney beans, white beans, chili powder, and cumin. Stir until everything is evenly mixed and heated through. Serve on a bed of rice or tortilla chips. Enjoy!  

Stewed chicken slices with cream are a great way to use up leftover chicken!

Ingredients: - 4-6 slices cooked chicken - 1/2 cup light cream - 1 tablespoon olive oil - 1 teaspoon dried basil - 1/4 teaspoon pepper - 1/3 cup shredded mozzarella cheese Instructions: 1. Preheat oven to 350 degrees F. 2. In a large skillet, heat olive oil over medium heat. Add chicken slices and cook for about 5 minutes per side, or until lightly browned. 3. Add cream, basil and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until heated through. Remove from heat. 4. Spread mixture evenly into a baking dish and top with mozzarella cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly. Serve warm.

This dish is packed full of flavor and sure to please everyone at the dinner table!

Ingredients:

-1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes

-1 tablespoon olive oil

-1 large onion, diced

-2 cloves garlic, minced

-1 red bell pepper, diced

-1 teaspoon chili powder

-1 teaspoon cumin

-1 teaspoon salt

-1 cup chicken broth

Instructions:

1. In a large bowl, combine the chicken cubes, olive oil, onion, garlic, red bell pepper, chili powder, cumin and salt. Toss to coat. 2. In a large pot or Dutch oven over medium heat, cook the chicken mixture until the chicken is cooked through and the vegetables are tender, about 8 minutes. 3. Add the chicken broth and bring to a simmer. Cook until the broth is reduced by half, about 10 minutes. Serve hot with rice or tortilla chips.

Stewed chicken slices with cream are a delicious and easy way to add some variety to your dinner menu!

Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 1 (15-ounce) can diced tomatoes, undrained 1 (6-ounce) can tomato paste 1 cup chicken broth 2 bay leaves 1 sprig fresh rosemary 1 sprig fresh thyme ¼ teaspoon sugar ⅓ cup heavy cream Fresh parsley leaves, for garnish Directions: Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Add the onions and garlic and sauté until the onions are translucent. Add the chicken breasts and cook for 3 minutes per side, or until golden brown. Add the diced tomatoes with their juice, tomato paste, chicken broth, bay leaves, rosemary, thyme, and sugar. Bring to a boil and then reduce the heat to low and simmer for 1 hour. Discard the bay leaves and rosemary springs. Remove the chicken breasts to a cutting board and slice into thin strips. Return the strips to the stew pot and stir in the cream. Serve warm garnished with fresh parsley leaves if desired. Enjoy!