1 lb. boneless, skinless chicken, cut into chunks
1/3 c. flour
1/2 tsp. salt
Dash pepper
1/4 c. butter
1 med. onion, sliced
2 stalks celery, sliced 1/4" thick
1 1/2 c. chicken broth
1/2 tsp. thyme
1 tbsp. catsup
2 potatoes, peeled & cut into 3/4" cubes
2 carrots, peeled & sliced 1/4" 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 until vegetables are tender. Serves 4.