1 pound chicken breast R-T-C -- cut in 1-inch chunks
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.
Freeze and label the rest of the can of crushed tomatoes and save for another use.