3 tsp. vegetable oil
4 skinless, boneless chicken breasts
1 tsp. salt
1 c. chicken broth
5 sm. potatoes, cut up
5 med. carrots, cut up
1 sm. onion, diced
2 1/3 tsp. flour

Heat oil in large skillet. Brown chicken breasts. Season to taste. Add potatoes, onion, carrots on top of chicken. Pour chicken broth over and season with salt and pepper. Cover and simmer for 20 minutes. Remove chicken and vegetables to serving dish. Blend flour and 1 cup cold water. Add to juices in pan and stir to make gravy.