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(15) Chicken and Mushroom Stew (Thursday)

1 pound chicken breast R-T-C -- cut in 1-inch chunks

2 tablespoons

2 cups mushrooms (to 2 1/2 cups) reserved

2 cups homemade chicken broth (or canned)

1 cup Roasted Potatoes and Capers reserved

--from Sunday Roasted Potatoes 1/2 cup canned crushed tomatoes

1 tablespoon flour

fresh green beans, optional

Cook the chicken in 1 tablespoon oil in a 3-Quart saucepan until the meat loses its raw look. Add the reserved mushrooms, the chicken broth, reserved potatoes, and the tomatoes and stir to combine ingredients. Heat to a simmer and continue simmering until the chicken pieces are firm and opaque, about 5 minutes. Mix the flour with the remaining 1 tablespoon of oil and whisk into the stew. Simmer another minutes until the liquid in the pan thickens slightly.

Serve with fresh green beans and chunky bread.

Suzy's note: Freeze and label the rest of the can of crushed tomatoes and save for another use.

REG #4 Shared by SuzyWert, Indiana <SuzyWert@aol.com>


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