Skillet chicken stew

Yield: 8 servings

Measure Ingredient
⅓ cup All-purpose flour
½ teaspoon Salt
1 dash Pepper
1½ pounds Boneless skinless chicken
\N \N Breasts -- cut into 1 in.
\N \N Piece
3 tablespoons Butter or margarine
1 medium Onion -- sliced
3 eaches Celery ribs -- sliced
2 mediums Potatoes -- 3/4 inch cubed
3 mediums Carrots -- sliced 1/2 in.
\N \N Thick
1 cup Chicken broth
½ teaspoon Dried thyme
1 tablespoon Ketchup
1 tablespoon Cornstarch

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt butter; brown chicken. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch; stir into skillet Bring to a boil. Reduce heat; cover and simmer for 15 to 20 min. or until the vegetables are tender. Yield 4 to 6 servings.

Recipe By : Country Woman

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