Chicken Mushroom Stew
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
Ingredients
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons canola oil, divided
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cups diced zucchini
- 1 cup chopped green pepper
- 4 garlic cloves, minced
- 3 medium tomatoes, chopped
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 2 teaspoons each dried thyme, oregano, marjoram, and basil
- Chopped fresh thyme, optional
Reviews
Extremely bland recipe. If making this recipe, you need to be ready to make adjustments and additions as you see fit. The lack of seasonings combined with a minimal amount of light flavor vegetables adds to the blandness. Personally I did not enjoy this whatsoever
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I would omit the mushrooms, then take away from the zucchini. I would add chicken broth instead of water.
This dish is excellent. I double the recipe and freeze it for weeknight dinners. It just needs some salt.
Really bland and not at all what I expected. My husband found this recipe and was begging me to make it. He thought it was "ok" but thought it would be a lot better as well. My daughter and I both ended up eating something else.
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