Description

This is comfort food at it’s best!

Ingredients

Units Scale

3 boneless, skinless chicken breasts, cut into chunks (I use Bell & Evans) 2 c. flour salt & pepper Sprinkle paprika 4 Tbsp oil 3-4 carrots, peeled and sliced 2 stalks celery, sliced 3 - 15 oz. cans low sodium chicken broth 1 Tbsp parsley, dried salt and pepper to taste 2-3 Tbsp cornstarch water for cornstarch slurry

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Instructions

Cut boneless, skinless chicken into chunks.

Coat chicken in some flour seasoned with salt, pepper and paprika.

Fry chicken in oil on medium/high heat until browned. Remove to a plate.

Clean oil and loose browned bits out of pan. It’s OK to leave some browned bits that are stuck to the pan.

Place carrots, onions and celery into the pan. Add browned chicken back to the pan.

Add chicken broth, salt, pepper and dried parsley, and cook on medium/low until vegetables are cooked.

Make a slurry of cornstarch and water and thicken to desired thickness.

Serve over mashed potatoes.