imnottelling01/24/11




Want a one meal pan that is delicious and filling? This is sure to be a winner. If you'd like to leave out the sweet potato and potato, this is delicious over egg noodles as well.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #1312















  • imnottelling











INGREDIENTS













  • 1 lb boneless, skinless chicken cutlets, cut into cubes










  • 1 sweet potato, peeled and cubed










  • 2 potatoes, peeled and cubed










  • 1 onion, sliced










  • 2 carrots, peeled and chunked










  • 1 celery stalk, leaves removed, and chunked










  • 1 cup chicken broth










  • 1 tsp dill










  • 1 tsp garlic powder










  1. Brown chicken in a large skillet or wok over a medium-high flame in some olive oil. A wok usually holds more and works better for this recipe.



  2. Add in the veggies, and stir it all for a few minutes until they begin to brown...about 5 minutes.



  3. Sprinkle on the dill and garlic powder, and brown for another 2 minutes.



  4. Add in broth, bring to a boil, and lower flame so that it simmers. Cover, and let simmer for about 40 minutes until all the veggies are soft. Stir occasionally.















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