1 cup olive oil
2 cloves garlic, minced
1/4 cup chopped onion
5 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (20 ounce) can kidney beans, undrained
1 tablespoon white sugar
1 (10.75 ounce) can condensed cream of chicken soup
4 tablespoons all-purpose flour
In a small saucepan, brown the garlic. Add onion and peppers, and cook over medium-low heat until tender. Stir in chicken. Cook 30 minutes, stirring occasionally. Stir in beans and sugar. Bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 10 minutes. Remove from heat.
Stir flour into the pan and stir together, returning mixture to a boil. Cover the pan with aluminum foil and allow to warm slightly. Let cool for at least 30 minutes, then cut into 1 1/4-inch pieces. Serve warm or cool. Return pan to heat. Add chicken and cover. Bring to a boil, stirring; halve once, remove cover metal foil and boil for 1 minute. Reduce heat to medium; stir in cream of chicken soup. Cook, stirring, until thickened. Remove from heat; stir in flour and serve.
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