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Frying Pan Chicken Stew

Frying Pan Chicken Stew

It’s been 20 years now since I adapted this from a dish for beef stew. We like it so much that, in all that time, I have never changed any components or amounts – unless it was to double them! Our home’s on a river, and my hubby, our three young boys and I delight in camping and boating.– Valerie Jordan, Kingmont, West Virginia.


  • 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 catsup
  • 1 tablespoon cornstarch


  • In a big shallow meal, integrate the flour, salt and pepper.
  • In a big skillet, melt butter; cook chicken till chicken juices to run clear.
  • In a small bowl, integrate the broth, thyme, catsup and cornstarch; stir into skillet.
Nutrition Facts

1-1/2 cups: 275 calories, 9g fat (4g filled fat), 78 mg cholesterol, 524 mg sodium, 23 g carb (5g sugars, 3g fiber), 26 g protein.

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