Chicken Skillet Stew
Difficulty: Moderate
Prep Time: 15 minutes
Cook Time: 28-30 minutes
Yield: 4-6 servings

Ingredients:

*2 cups ½” diced, boneless, skinless chicken breasts ( 1#)
*½ cup flour
*¼ tsp. salt
*1/8 tsp. pepper
*3 Tbs. margarine, divided
*½ cup diced onion
*1 cup sliced mushrooms
*2 cups Chicken broth
*½ tsp. garlic powder
*2 cups peeled, diced Idaho potatoes
*2 cups frozen mixed vegetables of choice, partially thawed

Directions:

Place flour, salt and pepper in a shallow bowl. Working in batches, coat chicken with flour. Heat 2 Tbs. margarine in a large skillet over medium high heat, add chicken and brown 5 minutes. Add 1 Tbs. margarine, melt, then add onion and mushrooms, continue to cook 3 minutes longer until onion is transparent. Add broth and garlic powder, scraping brown bits off bottom of skillet, bring to a boil. Add potatoes, return to a simmer, cook 15 minutes, stirring occasionally. Add partially thawed vegetables and simmer 5 minutes longer until heated through. Serve hot.