Post by MarieAlice on Apr 18, 2003 4:16:44 GMT -6
Skillet Chicken Stew
1/3 cup all purpose flour
1/2 tsp salt
dash pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
3 TBS butter
1 medium onion sliced
3 ribs celery, sliced
2 medium potatoes, peeled and cut into 3/4 inch cubes
3 medium carrots, sliced 1/4 inch thick
1 cup chicken broth
1/2 tsp thyme
1 TBS ketchup
1 TBS cornstarch
Combine flour, salt and pepper in shallow bowl; coat chicken. In large skillet, melt butter; brown chicken. Add onion and celery; cook for 3 minutes. stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Serves 4 to 6.
1/3 cup all purpose flour
1/2 tsp salt
dash pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
3 TBS butter
1 medium onion sliced
3 ribs celery, sliced
2 medium potatoes, peeled and cut into 3/4 inch cubes
3 medium carrots, sliced 1/4 inch thick
1 cup chicken broth
1/2 tsp thyme
1 TBS ketchup
1 TBS cornstarch
Combine flour, salt and pepper in shallow bowl; coat chicken. In large skillet, melt butter; brown chicken. Add onion and celery; cook for 3 minutes. stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Serves 4 to 6.