Italian Zest Lemon Chicken Stew

Ingredients:

• 2 chicken breasts, cubed in 1 inch pieces

• ½ onion, chopped

• 2-3 T olive oil

• 4-6 small yukon gold or red potatoes

• 2 stalks celery

• 3 carrots

• Fresh parsley

• 2-3 c. chicken broth

• 1 T cornstarch

• ½ c. lemon juice

• 1 can pitted olives (optional)

• ½ c. chopped parsley

• Salt and pepper to taste

• 1 stick pack of Italian Zest from Signe’s Spices

Directions:

1. In a dutch oven, add olive oil and onions, sauté on medium heat for 2-3 minutes.

2. Add Italian Delight stick pack and let flavors expand about a minute. 

3. Add chicken and sauté 3-4 minutes, then add all veggies.

4. Add cornstarch in a cup with some of the chicken broth and mix well. Add rest of chicken broth and cornstarch chicken broth to pot and deglaze bottom of pan. Stir together.

5. Cook 15-20 minutes, until chicken is cooked and potatoes are fork tender. Add more water if it is too thick. 

6. When ready, turn off heat, add parsley and lemon juice, salt and pepper to tastes. ☺ 

7. Enjoy! ☺

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