Chicken Stew
by Cyndy (USA)
Chicken Stew
The pieces should all be cut into 1" or less to feed the most
people.
Serves 6:
4 Chicken breasts - diced into small cubes.
4 Carrots - sliced
2 Onions - cut in half and sliced
2 stalks of celery (optional)
3/4 cup of sour creme or creme fresh.
1/4 stick of butter
2-3 chicken boullion cubes or 1 TBSP chicken stock paste
1 beef boullion cube or 1 tsp beef stock paste
2 1/2 cups of water
1 TSP of cornstarch
Dice chicken breast into small pieces and cook slowly til done.
In separate pan cook vegetables until tender.
Mix in with chicken and add other ingredient except cornstarch. Let
simmer for 30 minutes on very low flame. Stir occassionally. Only add
cornstarch if you wanted to thicken up the sauce.
If put over rice, it becomes a filling meal.
2-3 cloves of garlic (if powdered use 1 TBSP)
