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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Meet the Cook: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys - 12, 10 and 9 - and I enjoy camping and boating. -Valerie Jordan, Kingmont, West Virginia Ingredients:
1/3 cup king arthur unbleached 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:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake 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. Yield: 4-6 servings.
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