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Name: Brunswick Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4-6 Chicken breast halves; 1 large onion sliced; 1 16 ounce canned tomatoes with juice; 1 10 ounce package frozen corn; 2 medium potatoes cubed; 2 cups Low sodium chicken broth; 1.5 teaspoon salt; 1 teaspoon Worcestershire sauce; 1/4 cup butter or olive oil; 3 tablespoon flour; 1 Red bell pepper diced; 1 teaspoon Tabasco sauce

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INGREDIENTS

4-6 Chicken breast halves
1 large onion ; sliced
1 16 ounce canned tomatoes ; with juice
1 10 ounce package frozen corn
2 medium potatoes ; cubed
2 cups Low sodium chicken broth
1.5 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup butter or olive oil
3 tablespoon flour
1 Red bell pepper ; diced
1 teaspoon Tabasco sauce

INSTRUCTIONS

Put chicken, undrained tomatoes, chicken broth, tabasco, worcestershire sauce, salt and 3 cups water in a large pot and simmer for 30 minutes.

In a saucepan, saute onions and peppers in the butter. Remove with a slotted spoon to broth mixture. Add flour and stir until lightly brown and smooth. Add to the stew, along with potatoes and corn. Simmer 30 more minutes. Remove chicken and shred meat, putting back in stew. Adjust seasonings and serve.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 6 Servings

Calories: 242
Calories from Fat: 145 (60%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.7g
Cholesterol 41.2mg		13 %
Sodium 462.4mg		16 %
Potassium 481.1mg		13 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 18.8g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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