1 pound fresh boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 (14.5-ounce) can fat-free chicken broth
12 small red potatoes, quartered
2 carrots, peeled, cut into 1-inch rounds
1 (10-ounce) package frozen pearl onions, thawed
Lightly coat chicken with flour. Spray a deep skillet or soup pot with vegetable cooking spray and heat over medium-high heat. Add chicken and brown on all sides, about 3 minutes. Add garlic and thyme; cook 3 more minutes.
Add broth and stir to remove any browned bits stuck to the bottom of the pot. Add potatoes and carrots. Cover and simmer until vegetables are tender, about 15 minutes.
Add onions and simmer 5 more minutes to heat through.
Makes 4 servings.