Skillet Chicken Stew

Ingredients

• 3 medium carrots, sliced 1/4 inch thick (Or 1 cup baby carrots instead)
• 2 medium potatoes, peeled and cubed
• 3 celery ribs, sliced
• 1 medium onion, sliced
• 3 tbls butter
• 1 1/2 lbs boneless skinless chicken breast, cut into one inch pieces
• dash pepper
• 1/2 tsp salt
• 1/3 cup flour
• 1 cup chicken broth
• 1/2 tsp dried thyme
• 1 tbls ketchup
• 1 tbls corn starch

Directions

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch. (I also added 1 tsp kitchen bouquet seasoning and 1 bay leaf) Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
(note: I found 20 minutes was not enough time if you want tender carrots and celery. It took 45 minutes to simmer and I added a little additional chicken broth) Yield: 4 – 6 servings.

Serve with Cornbread

Source: kathyf – Taste of Home