1 pkg. chicken cutlets, cubed
1 c. flour
1 med. onion, sliced
2 c. chicken broth
3 yams, peeled & quartered
3 potatoes
1/2 c. celery, sliced
4 carrots, sliced
1 pkg. frozen peas
1 can whole stewed tomatoes
Paprika, salt, pepper & basil to season

In a freezer bag add flour; season with paprika, salt, pepper and basil. Add chicken and shake to coat.

In a Dutch oven, brown coated chicken in small amount of olive oil, add onions to saute. Add chicken broth, yams, potatoes, celery, carrots, peas, can of whole stewed tomatoes. Add salt, pepper and basil to taste. Bring to a boil, reduce heat and simmer for about 1 hour. Best if served the next day and with dumplings on top.