Chicken & Mushroom Stew
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into one inch pieces |
|
| 2 | cups |
mushrooms
reserved |
*
|
| 2 | cups |
chicken broth
homemade or canned |
|
| 1 | cup |
potatoes
roasted with capers |
|
| ½ | cup |
tomatoes, canned
crushed |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
green beans
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into one inch pieces |
|
| 473 | ml |
mushrooms
reserved |
*
|
| 473 | ml |
chicken broth
homemade or canned |
|
| 237 | ml |
potatoes
roasted with capers |
|
| 118 | ml |
tomatoes, canned
crushed |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
green beans
|
*
|
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.
