MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Chicken Stew
Categories: Poultry, Vegetables, Potatoes, Herbs
Yield: 6 servings

1/3 c A-P flour
1/2 ts Salt
ds Pepper
1 1/2 lb Boned, skinned chicken; in
- 1" pieces
3 tb Butter
1 md Onion; sliced
3 Celery ribs; sliced
2 md Potatoes; peeled, in 3/4"
- cubes
3 md Carrots; in 1/4" slices
1 c Chicken broth
1/2 ts Dried thyme
1 tb Ketchup
1 tb Cornstarch

In a large shallow dish, combine the flour, salt and
pepper. Add chicken, a few pieces at a time, and turn to
coat.

In a large skillet, melt butter; cook chicken until
juices 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.

Valerie Jordan, Kingmont, West Virginia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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