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
Instructions
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.
Originally Submitted
5/10/2016
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