ANN COX EASTES / KROGER
1 -1 1/2 lbs boneless chicken breast cut into bite-sized pieces
1T olive oil
1 c coarsely chopped onions
1 c sliced carrots
1 c diced potatoes
1 c sliced celery
1 c green peas
1 t dried sage
1 t dried thyme
2-3 T flour
6 c chicken broth
Cornbread muffins or buttered egg noodles
Heat olive oil in a large skillet over medium heat; add chicken pieces and stir to cook slightly. Add onions, carrots, potatoes, celery and peas; continue stirring to cook. Add sage, thyme and 2 cups chicken broth and bring to a boil. Place flour in a small bowl and add some of the hot liquid; whisk to mix completely. Stir thickened liquid back into stew. Gradually add remaining chicken broth and continue stirring and cooking to thicken over medium-low heat. Serve over cornbread muffins or buttered egg noodles. Yield: 6 servings.
