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This recipe goes back to 1997 when I found it on the back of a cornstarch box. I adapted it to my family’s tastes and we all loved it. 

DILLED CHICKEN MEDLEY

  • Servings: 2 generous servings
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3 medium potatoes, quartered

1 cup green beans

14.5 oz chicken broth, divided

2 Tblsp. cornstarch

1 Tblsp. fresh or 1 tsp. dried dill weed

1 Tblsp. oil

1 medium onion, sliced

1 cup shredded, cooked chicken breast

 

Precook potatoes and green beans to fork tender. Reserve

Stir together in a small bowl:   ¼ cup  of broth, cornstarch, dill until smooth. Set aside

In large skillet: Heat oil, add onion, cook for 3 minutes. Add chicken and cook until heated through.

Add remaining broth, potatoes and green beans to skillet. Simmer covered about 5 minutes or until heated through. Stir cornstarch mixture and add to skillet. Stirring constantly, bring to boil, boil 1 minute.  Serve immediately.