Japanese White Cream Stew

Ingredients

• 1 small onion (roughly chopped)
• 2 cloves garlic (finely chopped)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast (cut bite size)
• 1/4 cup white wine
• 2 1/2 tablespoons flour
• 1/2 green bell pepper (finely chopped)
• 1 medium potato (peeled and roughly chopped)
• 3 medium carrots (peeled and roughly chopped)
• 10 string beans (sliced in half)
• 12 button mushrooms (sliced in half)
• 3 cups low sodium chicken broth
• 1/2 cup 2% milk
• 1 tablespoon butter

 Instructions

• in a very pot over high heat, add oil, onions and garlic. Cook for three minutes.

• Add chicken and wine and cook for concerning five minutes, till chicken is seared through.

• Lower heat to medium, add flour and stir for 2 minutes. It’s okay if the flour clumps a touch since we are going to be adding the broth later.

• Add sliced potatoes, bell pepper, carrots, string beans and mushrooms. Cook for two minutes whereas unendingly stirring.

• Slowly whisk in broth and produce to a boil. don't add all the broth promptly since the flour can clump. Lower heat to a simmer, cowl and cook for concerning twenty five minutes, till vegetables square measure tender.

• flip the warmth off and whisk in milk and butter.

• Season with salt and pepper. Add additional milk if the sauce is just too thick. Serve warm.