Creamy Chicken Stew

Creamy Chicken Stew

1/2 c. butter
1 medium onion, sliced and separated into rings
1 lb. boneless skinless chicken breast, cut into strips
1 1/2 c. baby carrots
6 medium potatoes, peeled and quartered
1 c. whipping cream
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper

In a large pot, saute onion in butter until tender.  Remove with slotted spoon and set aside.  In the same pan, brown chicken.  Return onion to pan; add potatoes and carrots.  Cover and cook over medium-low heat for 30 minutes or until vegetables are tender.  Stir in cream, parsley, salt, and pepper.  Reduce heat.  Simmer, uncovered until slightly thickened.

This recipe was found at Real Mom Kitchen.