20 oz. skinned and boned chicken breasts, cut into cubes
2 tbsp. all-purpose flour
2 tbsp. plus 2 tsp. olive oil
3 c. chopped parsnips
2 bay leaves
1/2 c. frozen peas
2 tbsp. cornstarch
3/4 c. water
2 c. each sliced carrots, mushrooms, chopped red or green bell peppers, chopped celery, chopped turnips, sliced leeks
4 sm. garlic cloves, minced
3 c. chicken broth
Dash each salt and pepper
2 tbsp. chopped parsley

Dredge chicken in flour. Cook over medium heat in 4 quart saucepan in oil stirring frequently until lightly browned. Add vegetables and broth and 3/4 cup water, salt and pepper and bay leaves. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender.

In small bowl combine cornstarch and 1/4 cup water, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly until mixture thickens, about 1 minute. Serves 8.