Quick Chicken Stew

• 4 (4 ounce) boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 6 carrots, sliced thin
• 1 cup fresh mushrooms, sliced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 13 cup dry white wine
• 12 teaspoon minced garlic
• 34 teaspoon rosemary
• 1 teaspoon salt
• 18 teaspoon pepper
• 1 tablespoon flour
• 2 tablespoons cold water
• 1 lb baby red potatoes or 1 lb new potato
• 12 lb fresh green beans or 1 (9 ounce) bag frozen French-cut green beans, thawed

1. Heat 1 tbsp oil in skillet over high heat until hot.
2. Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
3. Remove to a plate.
4. Add remaining 1 tbsp oil to skillet and heat.
5. Stir in onion, celery, carrots and mushrooms.
6. Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
7. Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
8. Heat to boiling.
9. Dissolve flour in cold water and stir into stew.
10. Heat to boiling.
11. Add potatoes and green beans.
12. Reduce heat to med-low and simmer 5 minutes.
13. Mix in chicken and simmer 3 minutes longer.

chicken breasts, vegetable oil, onion, celery, carrots, fresh mushrooms, tomatoes, white wine, garlic, rosemary, salt, pepper, flour, cold water, baby red potatoes, green beans

Taken from www.food.com/recipe/quick-chicken-stew-68945 (may not work)