Chicken & Vegetable Stew

By Iggiewoman

Ingredients

• 1 lb. boneless chicken breast, cut into 1 1/2" pieces
• 2 Tbsp flour
• 1 Tbsp oil
• 1 medium onion, finely chopped (about 1 cup)
• 1 large carrot, finely chopped (about 1 cup)
• 2 cans (14 1/2 onl each) no salt added tomatoes, undrained
• 2 medium zucchins, chopoped
• 1 can (14 oz.) artichoke hearts,drained, quartered
• 1/2 sliced pitted ripe olives

Preparation

Step 1

Coat chicken with four; set aside. Het oil in large sauce pan or dutch oven on high heat. Add chicken, onions and carrots; cook and stir 10 min. or untl chicken browned and vegetables are tender.
Add tomatores with their liquid and artichokes; mix well. Bring to boil, heat to medium-low; cover. Simmer 20 min. Stir in olives.
Server is hardy bread or crackers.