The Pioneer Woman Tasty Kitchen
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Quick and Easy Chicken Stew

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Level: Easy

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Description

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.

Ingredients

  • 1 pound Boneless Chicken Breasts, Sliced Into Bite-sized Pieces
  • ⅓ cups Flour
  • ½ teaspoons Salt
  • 1 dash Pepper
  • ¼ cups Butter
  • 1 whole Medium Onion, Sliced
  • 2 stalks Celery, Chopped
  • 1-½ cup Chicken Broth (College Inn Low-sodium Is Great)
  • ½ teaspoons Thyme Leaves
  • 3 Tablespoons Catsup
  • 2 whole White Or Yellow Potatoes, Peeled And Cubed
  • 4 whole Carrots, Peeled And Sliced

Preparation

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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