As a Delaware girl, I am proud to live in the backyard of Perdue Farms, headquartered in nearby Salisbury, Maryland, and am proud that my state’s southernmost county raises more chickens than any other county in America. Many of those birds are brought to market through Perdue’s family operations. So when my friends at #SundaySupper invited me to test the new Perdue Signature chicken broth, I was excited to try out a new recipe for a fast and easy fall chicken stew using the delicious new Perdue refrigerated broth made with antibiotic-free chicken and no preservatives or additives.
These boneless, skinless chicken breasts are among my go-to everyday ingredients. My husband, the griller, loves to marinate them any number of ways depending on his mood, and he grills all year. This time of year, though, seems to cry out for a stew, so the challenge was to streamline my hearty winter recipes to make such a dish possible for families pressed for time on busy weeknights.
The secret turns out to be multitasking and semi-prepared ingredients. My Harvest Chicken dish is served over rice, so putting the rice on first while organizing and prepping the ingredients saves time. So does microwaving the carrots, which notoriously take a long time to cook. Meantime, while these steps are happening, the other pre-sliced or already diced ingredients have a chance to meld flavors in the rich Perdue broth accented by mushrooms and sun dried tomatoes. Finally, stovetop cooking speeds the way to the final delicious result.
Prepare all the ingredients up front so that they can be added when needed.
Brown the chicken in a heavy skillet and then put aside.
Sauté the green onions and other aromatics in the same pan to take advantage of the browned bits.
Add the remaining ingredients except for the cream and let cook.
Finally, add the cream to cook through and finish the dish.
1 cup uncooked white, basmati or jasmine rice
2 pounds Perdue skinless boneless chicken breasts, cut into 1 inch pieces
2 tbs unsalted butter
1 tbs olive oil
1 cup Perdue Signature Chicken Broth
½ cup dry white wine
3 medium carrots, sliced crosswise
½ cup sun dried tomatoes packed in olive oil, chopped fine
1 8-oz container sliced crimini or white button mushrooms
1 bunch scallions, white and light green parts, chopped
2 garlic cloves, chopped
1 15-oz can diced tomatoes and juice
1 tsp salt, ½ tsp each cayenne pepper, tarragon and dried basil
½ cup light cream
Start cooking rice per package directions.
Slice carrots into coin size rounds. Place with a small amount of water in a shallow container in the microwave. Microwave covered for 4 minutes.
While the carrots are cooking, heat butter and olive oil in an iron or heavy skillet.
Dust chicken pieces with light dredge of flour and brown in the skillet, about 2-3 minutes per side. Remove chicken to a tented plate and add scallions, garlic, sun dried tomatoes and herbs to the skillet. Sauté for 3-5 minutes.
Add carrots, mushrooms, diced tomatoes, chicken stock and white wine. Heat till the mixture bubbles under medium-high heat.
Add chicken pieces and any juice back to the skillet. Cook, covered, under medium heat for 10 minutes. Add cream, stir to combine and reduce heat. Continue to cook for 10 more minutes. Serve over rice.
Perdue is working with #SundaySupper for a month long campaign so please be sure to follow the #WeekdaySupper Pinterest board to see the delicious dishes that can be made with this delectable broth. Learn more about PERDUE® Signature Chicken Stock at http://www.perduechickenstock.com Join the Perdue Crew to get some pretty sweet rewards (coupons and specials). Please be sure to check out the Perdue website or follow them to keep up to date on new products, recipes, and happenings on Facebook, Pinterest or Twitter.
Check out recipes that you can make this week in 30 minutes from the rest of our #WeekdaySupper team:
Monday - Harvest Chicken by Delaware Girl Eats
Tuesday - Gluten Free Supreme Chicken with Brown Rice and Broccoli by Gluten Free Crumbley
Wednesday - Skinny Chicken Marsala by Momma's Meals
Thursday - Slow Cooker Buffalo Chicken Quinoa Casserole by Cupcakes & Kale Chips
Friday - Buffalo Chicken Alfredo by Hezzi-D's Books and Cooks
I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.