Chicken Skillet Stew

1/3 cup flour
1/2 tsp salt
dash of pepper
chicken breasts (2-3) cubed
3 T butter
1 med. onion
3 celery ribs
2 potatoes
3 carrots
1 cup chicken broth
1/2 tsp thyme
1 T ketchup
1 T cornstarch

Coat chicken with salt & pepper in flour. Brown in skillet with melted butter. Add onion and celery. Cook for 3 minutes. Add potatoes and carrots. Combine broth, thyme, ketchup and cornstarch, stir into skillet. Bring to a boil and reduce heat. Cover and simmer 15-20 minutes or until vegetables are tender.