Rosemary Chicken Stew

Fresh rosemary creates a wonderful fragrance as this stew cooks. It's especially good served in a well of mashed potatoes, but it's also wonderful with rice.

lb. boneless skinless chicken breast halves 3 tablespoons unsalted butter, divided 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup chopped onion 1/2 cup diced celery 1 tablespoon minced fresh rosemary 1 small red bell pepper, cut into 3/4-inch pieces 1/4 cup all-purpose flour 1 3/4 cups reduced-sodium chicken broth 1 cup frozen small onions, thawed 1/2 cup quartered pitted Kalamata olives 3 tablespoons dry sherry 2 tablespoons minced fresh parsley 1. Cut chicken into 1-inch cubes; pat dry.

Melt 1 tablespoon of the butter in Dutch oven or large saucepan over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown and no longer pink, stirring frequently. Remove chicken; place on plate.

Reduce heat to medium; melt remaining 2 tablespoons butter. Add chopped onion, celery and rosemary; cook 3 minutes or until onion is tender, stirring occasionally. Add bell pepper; cook 1 minute.

Stir in flour; cook and stir 1 minute. Increase heat to medium-high. Stir in broth; bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Return chicken and any accumulated juices to pan; add small onions, olives and sherry; cook, uncovered, 3 minutes or until thoroughly heated. Stir in parsley.

(1 1/4-cup) servings PER SERVING : 310 calories, 14 g total fat (6.5 g saturated fat), 85 mg cholesterol, 390 mg sodium, 2 g fiber