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One of my family’s favorites. And very flexible. I usually get a larger package of chicken, and scale things up accordingly. We like carrots and potatoes, so I’ll use more carrots and potatoes. Using College Inn chicken broth makes a big difference … the sauce comes out velvety smooth.
Toss chicken with flour, salt and pepper.
Melt 2 Tablespoons of butter in a large skillet over medium high heat. Add chicken, reserving excess flour; sauté 3 minutes to brown the chicken.
Push chicken to the outer edges of pan; add remaining 2 Tablespoons of butter to the middle and stir in reserved flour. Then add onion and celery on top of butter/flour; sauté everything 3 minutes longer.
Add remaining ingredients. Bring to boil. Cover; simmer 15 -20 minutes, or until vegetables are tender, stirring occasionally.
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