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October 4, 2014
Shornswick Stew
1 lb Chicken Breast
1 can Chicken Broth
1 can Diced Tomatoes (drained)
1 can Kidney Beans (drained)
1 can whole kernel corn (drained)
1-2 tbsp Olive oil
Worcestershire sauce
Pepper
Basil
Add olive oil to large skillet and heat to medium. Cube the chicken.
Add chicken to skillet and stir. Sprinkle with basil, pepper and worcestershire
sauce and stir. Cook at medium-low, stirring occasionally, about 10 minutes.
Add diced tomatoes, corn, kidney beans, and most of the chicken broth
(I find a whole can to be too much). Stir and increase temperature to medium-high.
Bring to a boil, stirring occasionally.
Reduce heat to medium-low. Stir in more basil, Worcestershire sauce and pepper.
Cover and stir occasionally, about ten minutes. Reduce heat to low and serve
when you think it's yummy enough.
October 1, 2014
Just logged in with my secure internet shell and changed this file!