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 3 to 4 large carrots, and 4 or more potatoes. Using College Inn chicken broth makes a big difference … the sauce comes out velvety smooth.
- 1 pound boneless chicken breasts, sliced into bite-sized pieces
- 1/3 cup flour
- 1/2 teaspoon salt
- dash pepper
- 1/4 cup butter
- 1 medium onion, sliced
- 2 stalks celery, sliced 1/4 in thick
- 1 1/2 cups chicken broth (College Inn is best)
- 1/2 teaspoon thyme
- 2 tablespoon catsup
- 2 (or more…) potatoes, peeled and cubed
- 2 (or more…) carrots, peeled and sliced
- Toss chicken with flour, salt and pepper.
- Melt 2T butter in large skillet. Add chicken, reserving excess flour; sauté 3 minutes to brown.
- Push chicken to the outer edges of pan; add remaining 2T 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.