Ingredients
1/3 cup all-purpose flour1/2 teaspoon saltDash pepper1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces3 tablespoons butter1 medium onion, sliced3 celery ribs, sliced2 medium potatoes, peeled and cut into 3/4-inch cubes3 medium carrots, cut into 1/4-inch slices1 cup chicken broth1/2 teaspoon dried thyme1 tablespoon ketchup1 tablespoon cornstarch
Preparation
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 to 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.
