Carrie’s Experimental Kitchen

Florentine Chicken Stew

Florentine Chicken Stew made with boneless chicken breasts, celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans.
 Florentine Chicken Stew made with boneless chicken breasts, celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans.
I love when the weather starts to get cooler so I can make comfort foods for dinner like this Florentine Chicken Stew. It’s so simple to prepare, as is most one pot meals, and such a time saver on those busy nights when you’re running in three different directions. You can even make it ahead of time (the night before) or prepare it in the slow cooker for a quick, heat-and-eat meal the family will love!
Comfort food like this Florentine Chicken Stew is perfect for cold winter months and simple to prepare is an added bonus.
This chicken stew consists of boneless chicken breasts, your basic mirepoix of celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans. All things I have on hand in my pantry and refrigerator at all times. I like how you can make this in one pot for less clean up as well. ~Enjoy!

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Florentine Chicken Stew
Florentine Chicken Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Florentine Chicken Stew made with boneless chicken breasts, celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans. 

Course: Main Entree
Servings: 4
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 lb. Boneless, Skinless Chicken Breasts, cut into 2" pieces
  • 1 c. Red Onion, chopped
  • 1 c. Carrots, peeled and chopped
  • 1 c. Celery, washed and sliced
  • 1 Garlic Clove, minced
  • 2 tbsp. ExtraVirgin Olive Oil
  • 1/4 c. All-Purpose Flour
  • 1/2 c. White Wine
  • 1 c. Frozen Chopped Spinach, defrosted and drained
  • 2 c. Low-Sodium Chicken Broth
  • 1 tbsp. Dijon Mustard
  • 1- 15(ounce) Can Cannellini Beans, rinsed under cold water
Instructions
  1. In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside.
  2. Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
  3. Add the flour so that it forms a roux; then deglaze the pot with the white wine.

  4. Add the chicken broth, mustard, spinach and cooked chicken and mix well.

  5. Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice. 

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Florentine Chicken Stew made with boneless chicken breasts, celery, carrots and onions, spinach, white wine, chicken broth, Dijon mustard and cannellini beans.

 

 

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4 Comments

  1. Lisa @ Lisa's Dinnertime Dish
    September 17, 2012 at 12:48 pm - Reply

    This sounds so yummy Carrie, perfect for a chilly fall day!

    • Carrie's Experimental Kitchen
      September 17, 2012 at 8:24 pm - Reply

      Thank you Lisa, it was!

  2. laurenkellynutrition.com
    September 17, 2012 at 10:09 pm - Reply

    This looks fantastic! I am making this very soon :0

    • Carrie's Experimental Kitchen
      September 18, 2012 at 11:13 am - Reply

      Thanks Lauren!

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