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Skillet Chicken Stew Recipe

Photo by: Taste of Home

75% would make again

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Meet the Cook: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys - 12, 10 and 9 - and I enjoy camping and boating. -Valerie Jordan, Kingmont, West Virginia

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4-6 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potaotes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, melt butter; cook chicken until chicken juices to run clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 275 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 524 mg sodium, 23 g carbohydrate, 3 g fiber, 26 g protein.

Skillet Chicken Stew published in Country Woman January/February 1995, p29