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Skillet Chicken Stew
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |