Sunday Supper Chicken Stew - cooking recipe

Ingredients

8 Tbsp. (1 stick) butter or margarine
6 medium stalks celery, halved lengthwise, then cut into 1 1/2-inch pieces
5 medium carrots, halved lengthwise, then cut into 1/2-inch pieces
1 1/4 lb. mushrooms, quartered
3/4 c. all-purpose flour
2 (13 1/3 oz. size) cans chicken broth
2 c. milk
1 c. whipping cream
3 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/4 tsp. salt
3/4 tsp. black pepper
1 pkg. frozen French-style green beans

Preparation

Melt 2 tablespoons butter (margarine) in large, heavy pot over medium heat.
Add celery and carrots.
Saute for 10 minutes, stirring occasionally.
Add mushrooms; saute for 5 minutes, stirring occasionally.
Remove vegetables to a large bowl.
Set aside.