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Skillet Chicken Stew

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 potatoes, 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

  • 1. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
  • 2. 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.
  • 3. 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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