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 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.