1/3 c. all-purpose flour
1/2 tsp. salt
Dash of pepper
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1-in. pieces
3 tbsp. butter
1 med. onion, sliced
3 celery ribs, sliced
2 lg. potatoes, peeled and cut into 3/4 inch cubes
3 med. carrots, sliced 1/4 in. thick
1 c. chicken broth
1/2 tsp. dried thyme
1 tbsp. ketchup
1 tbsp. corn starch

Combine flour, salt and pepper in shallow bowl; coat chicken. In a large skillet; melt butter; brown chicken. Add onion and celery; cook for 3 minutes. Stir in potatoes. Combine broth, thyme, ketchup, and cornstarch; stir into skillet. Bring to boil. reduce heat; cover and simmer for 20 minutes or until vegetables are tender.