¼ tsp Thyme
¼ tsp Paprika
Dash of pepper
2 Boneless, Skinless Chicken Breasts or 4 Thighs
2 tbsp Vegetable Oil
1 Onion, chopped
2 cups Chicken Stock
2 Potatoes, peeled and cubed
2 cups Frozen Mixed Vegetables
Parsley
Combine flour, thyme, paprika, and pepper. Cut chicken into bite sized pieces; dredge in flour mixture. In deep skillet, heat oil over medium heat and brown chicken. Remove from skillet. Add onion; cook for 4 minutes. Stir in chicken stock; cook, stirring, for 5 minutes or until thickened. Whisk in more flour if necessary. Stir in chicken and potatoes. Cover and cook over medium heat until potatoes are soft. Add frozen vegetables. Cook, covered, for 4-5 minutes or until veggies are tender. Stir in parsley to taste and season with salt & pepper to taste. Serves 2-3 as a main course or 4-5 as a side.
Submitted by: Karina
Labels: Main Courses - Chicken, Soups + Salads
