Ingredients:
1/3 cup flour
1 1/2 lbs boneless skinless chicken breasts
salt and pepper
3 tablespoons butter
1 clove minced garlic
1 medium onions, sliced
3 medium potatoes, peeled and cubed
3 carrots, sliced
1 (14 ounce) cans chicken broth
3 tablespoons flour
1 cup frozen peas
Directions:
Cut chicken into bite size pieces, about 1″.
Salt and pepper chicken and dredge in flour.
In a large skillet, melt the butter and brown chicken.
Add onion and garlic and cook until softened.
Stir in potatoes and carrots.
Add flour and stir, then add broth and bring to a boil.
Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
Stir in peas and heat through.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.