(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