Skillet chicken stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1½ | pounds | Boneless skinless chicken |
| Breasts -- cut into 1 in. | ||
| 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. |
| Thick | ||
| 1 | cup | Chicken broth |
| ½ | teaspoon | Dried thyme |
| 1 | tablespoon | Ketchup |
| 1 | tablespoon | Cornstarch |
Directions
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