1 lb. boneless chicken
1/3 c. flour
1/2 tsp. salt
Dash pepper
1/4 c. butter
1 med. onion, sliced
2 stalks celery, chopped
1 1/2 c. chicken broth
1/2 tsp. thyme
1 tbsp. ketchup
2 potatoes, peeled and cut into 3/4 inch cubes
2 carrots, peeled and sliced 1/4 inch thick

Toss chicken with flour, salt and pepper. Melt butter in large skillet. Add chicken (with excess flour); saute 3 minutes to brown. Add onion and celery; saute 3 minutes longer. Remove from heat. Add remaining ingredients. Bring to boil. Cover; simmer 15 minutes until vegetables are tender. Serves 4.