This easy and quick dish is perfect for a quick, satisfying meal with crusty bread and green salad!
Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon tomato paste*
1 tablespoon 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 chicken juices to run clear.
Add onion and celery; cook for 3 minutes.
Add tomato paste and cook until browned, about 2 minutes.
Stir in potatoes and carrots.
Add the 1/2 broth and thyme and stir to mix. Bring the liquid to a boil. Mix the other 1/2 cup of broth with the cornstarch. Stir into skillet until combined. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
*I use tomato paste from a jar I purchase at Wegmans. It is not as dense as canned tomato paste but both will work. Ketchup is also an option though the flavor will be slightly less pronounced. Do not try to brown the ketchup as it will burn quickly.