Chicken in Tomato Sauce

I cannot believe that I haven't put this recipe on here before now.  It is a family favourite and  I was so convinced that I had posted it, that I came looking for it when I had a brain freeze moment whilst cooking dinner this evening.


This recipe really couldn't be simpler - I promise it is foolproof, you could almost do it with your eyes closed (unless you get a sudden brain freeze like I did).  Please don't try to do it with your eyes closed though - just saying.

• 1 tablespoon of cooking oil
• Chicken thigh or breast fillets cut into bite sized pieces (2 breast fillets for 1 or 2 people or  3 - 4 breast fillets or a pack of thigh fillets for about 4 people)
• 2 or 3 mushrooms
• 1 carrot sliced thinly
• 1 teaspoon of mixed herbs
• I can of Cambells Condensed tomato soup
• (1 tablespoon of flour)

If you are making this with just a couple of chicken breasts for 1 or 2 people you don't need the flour.

1. Peel and slice your carrot
2. Slice the mushrooms
3. Put the oil into a pan and heat it then add the chicken and brown it
4. When the chicken is well browned, add the flour (if you are making the larger quantity).  Stir it in to the meat until it is well absorbed, then cook for a few minutes. Omit this step if just using a couple of fillets.
5. Add the contents of the can of soup.  If you have added flour, then you need to use the can and add 3/4 of a can of water. Stir well.
6. Add the carrots, mushrooms and mixed herbs, stirring them in well.
7. Bring to a good simmer but don't boil.  Put the lid on and cook for around 30 minutes stirring from time to time.

I usually serve this with pasta but you can use whatever you prefer.