Skillett Stew

Skillet Stew

2 Boneless Chicken Breasts
7 Carrots
7 Potatoes
2 Large Yellow Sweet Onions
6 Cloves garlic
1 Bottle Kikkoman Teriyaki baste-barbeque


Instruction:

Slice onions using mandolin type slicer. Sauté until the onions caramelize then finely chop using chopper. Roast garlic for 30 minutes in oven at 350 degrees (in butter and olive oil-do not burn). Mince with garlic press, and add to onion mixture. Take a large skillet and add 2 table spoons olive oil- heat. Slice potatoes and carrots but keep separate.

Thoroughly salt and pepper potatoes after slicing and add to skillet-add onion and garlic mixture. Continuously toss potatoes and onion-garlic mixture-potatoes should begin to brown and soften. Add sliced carrots-reduce heat, cover and simmer until carrots soften at least one hour-stir occasionally.

Season chicken with salt and pepper, cube, and stir fry. Add Chicken to other pan. Liberally fold in Kikkoman Barbeque-Baste sauce. Simmer until sauce permeates entire mixture.

Serve