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


  • 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.