Ingreadient :

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• Dash pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 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 ketchup
• 1 tablespoon cornstarch

Direction :

1. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
2. In a large skillet, melt butter; cook chicken until juices run clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots.
3. 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.