Nana’s "Swamp"

Author: Lyndsay Cooke

Ingredients

• Chicken tenders or breasts

• Small can of drained diced tomatoes

• Cooked white rice

• Sour cream

• Soy Sauce

• Butter

• Salt and Pepper (to taste)

• Canned Mushrooms (don’t drain)

• Canned Artichokes (don’t drain)

• Flour (for thickening)

  • Heavy Cream

Directions

1. Cut chicken tenders or breasts into bite-size pieces

2. Saute chicken pieces in butter, sprinkling with preferred salt and pepper until just browned (does not need to be fully cooked through)

3. In a medium pan, pour canned mushrooms, canned artichokes (with the juice from both cans) and cooked chicken, and bring to a simmer. Once simmering, add a little bit of flour mixed with water until sauce thickens

   1. If you decide to add an additional can of artichokes, do NOT add the additional juice. I found this additional juice makes it bitter.

4. Add drained can of diced tomatoes, a cup of heavy cream (to your preference), about a teaspoon of soy sauce, and about a tablespoon of sour cream.

5. Heat through, and serve!

   1. Do NOT let boil!

**These amounts aren’t written in stone and I am sure you will get more comfortable making