Printable | Taste of Home

Skillet Chicken Stew

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

Printed from tasteofhome.com Oct 12, 2008

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Skillet Chicken Stew cont.

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.