Chicken and Mushroom Stew

*Taken from "Weight Watchers New Cookbook"

4 (5-oz) bone in chicken thighs, skinned (I used chicken breast)
3/4 tsp salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 pound mixed mushrooms
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup reduced sodium chicken broth

1. Sprinkle chicken with salt and pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.

2. Reduce heat to medium. Add oil to skillet. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms, carrot, and celery; cook, stirring, until carrot is crisp-tender, about 5 minutes. Reduce heat and cook, stirring, until vegetables are softened, about 4 minutes.

3. Stir broth into skillet; bring to boil. Add chicken; reduce heat and simmer, covered, until cooked through, about 20 minutes.