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Skillet Chicken Stew |
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| 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
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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
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| Procedures: |
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.
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| Notes: |
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2019-12-02: 3 chicken breasts, 2 potatoes, 2 carrots, 2 celery, 1/2 onion; simmered 20 minutes.
While this was pretty good, it will rank behind Chicken Pot Pie.
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12/23/2019
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