Chicken and Mushroom Stew

1. 1

   Cook the chicken in 1 tablespoon oil in a 3-Quart saucepan until the meat loses its raw look.

2. 2

   Add the reserved mushrooms, the chicken broth, reserved potatoes, and the tomatoes and stir to combine ingredients.

3. 3

   Heat to a simmer and continue simmering until the chicken pieces are firm and opaque, about 5 minutes.

4. 4

   Mix the flour with the remaining 1 tablespoon of oil and whisk into the stew.

5. 5

   Simmer another minutes until the liquid in the pan thickens slightly.

6. 6

   Serve with fresh green beans and chunky bread.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.