1 ½poundsbonelessskinless chicken breast, cut into bite size pieces
1 ½cupssour cream
3medium red potatoescut into small bite size pieces
2carrotspeeled and sliced
1stem of fresh broccolicut into small pieces, about 1 cup
In a large skillet or small Dutch oven, brown the chicken bites in the butter, until bites are just turning golden brown. Drain off fat and juices.
Add in the sour cream, milk, vegetables, and seasonings. Stir often until the mixture begins to boil. Lower the heat and allow the stew to simmer, for about 10-20 minutes. Be sure the vegetables have softened, before removing from heat.
Garnish with parsley and serve while warm.
For a more soupy stew, you can add an additional ½ cup of milk.
The cream will go to the bottom of the pan if you don’t stir it while it is simmering, and you need it to soften the vegetables, so be sure to stir it every few minutes.