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CHICKEN-THYME STEW WITH SOUR CREAM




Source of Recipe


old file


Recipe Introduction


Serving Size 4


List of Ingredients




15 oz Boneless chicken breasts
1 tb + 1 tsp olive oil
1/2 cup Chopped onion
2 cloves Garlic, minced
1 tbs Flour
1 1/2 cup Sliced mushrooms
1 cup Chicken broth
2 tbs Chopped parsley
1 1/2 tsp Dried thyme
1 tsp Chicken seasoning(I added)
1 oz (2 T) dry sherry
1/4 tsp Black pepper
1/4 cup Nonfat sour cream

Recipe




Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm.

Add the remaining 1 teaspoon of oil to the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute.

Remove the skillet from the heat and stir in the sour cream.

NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread