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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
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