Chicken and Mushroom Stew

Yields:	4 servings
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1	pound	chicken breast halves, boneless and skinless	cut into one inch pieces
2	cups	mushrooms	reserved
2	cups	chicken broth	homemade or canned
1	cup	potatoes	roasted with capers
1/2	cup	tomatoes, canned	crushed
1	tablespoon	flour, all-purpose
1	x	green beans

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.

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My husband fell in love with this coffee cake. It is delicious very good and not too sweet. Love it.

Reviewed by zeaha