Chicken Stew

• 3 lb. chicken thighs, skinned, deboned
• 1 bottle (8 oz.) KRAFT Zesty Italian Dressing
• 3/4 cup flour
• 1/2 tsp. salt
• 3 Tbsp. oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/2 lb. button mushrooms, cleaned, quartered
• 1/2 lb. pearl onions, cooked, peeled King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 lb. snow peas, blanched
• 1/2 cup finely chopped fresh parsley
• grated peel and juice from 1 medium lemon Safeway 4 ct For $5.00 thru 02/09

1. Rinse chicken; pat dry with paper towels.
2. Pour dressing over chicken in shallow glass or plastic dish; toss lightly to coat.
3. Cover and refrigerate at least 2 hours to marinate.
4. Remove chicken from marinade; discard marinade.
5. Mix flour and salt in another shallow dish.
6. Add chicken; toss lightly to coat.
7. Gently shake off excess flour.
8. Heat oil in heavy-bottomed skillet on medium-high heat.
9. Add chicken; cook 2 to 3 min.
10. on each side or until browned on both sides.
11. Drain oil from skillet; discard.
12. Add broth and garlic to chicken in skillet; bring to boil, stirring occasionally to scrape browned bits from bottom of skillet.
13. Reduce heat to medium-low; cover.
14. Simmer 30 min.
15. or until chicken is cooked through (170F).
16. Stir in mushrooms; simmer, uncovered, an additional 10 min., stirring occasionally.
17. Add onions, snow peas, lemon zest and juice; cook until mixture is heated through, stirring occasionally.
18. Sprinkle with the parsley.
19. Serve with the lime wedges.

chicken thighs, italian dressing, flour, salt, oil, chicken broth, garlic, button mushrooms, pearl onions, snow peas, fresh parsley, lemon

Taken from www.kraftrecipes.com/recipes/chicken-stew-55669.aspx (may not work)