Chicken Stew

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots. Stir in chicken and veggies into sauce.