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Skillet Chicken Stew

Skillet Chicken Stew
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
4-6 ServingsPrep: 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
© Taste of Home 2013

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Skillet Chicken Stew (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013