*  Exported from  MasterCook  *
 
                 (15) Chicken And Mushroom Stew (Thursday)
 
 Recipe By     : From Dinner’s Ready by Andrew Schloss with Ken Bookman
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Suzy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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  <SuzyWert@aol.com>
 
 
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