Chicken & Mushroom Stew

Directions

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.