Chicken stew for two

1. Cut chicken into 2 inch cubes.

2. In shallow dish combine flour, paprika, salt, pepper & thyme. Dredge chicken in flour mixture.

3. In deep non stick skillet, heat oil over medium high heat; cook chicken approximately 5 minutes, or until browned. Remove chicken to plate.

4. Add onion and left over flour and spice mixture, stirring till soft. Stir in stock; cook stirring for 5 minutes, until slightly thickened.

5. Return chicken to pan, add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables. Cook covered 4 minutes; stir in parsley, cook another minute. Season with salt and pepper.