Cooking Index - Cooking Recipes & IdeasChicken-Thyme Stew With Sour Cream Recipe - Cooking Index

Chicken-Thyme Stew With Sour Cream

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

15 oz 426gBoneless chicken breasts
1 tablespoon 15ml+ 1 tsp olive oil
1/2 cup 31g / 1.1ozChopped onion
20   Garlic - minced
1 tablespoon 15mlFlour
1 1/2 cups 355mlSliced mushrooms
1 cup 237mlChicken broth
2 tablespoons 30mlChopped parsley
1 1/2 teaspoons 7.5mlDried thyme
1 teaspoon 5mlChicken seasoning - (i added)
1 oz 28gDry sherry - (2 T)
1/4 teaspoon 1.3mlBlack pepper
1/4 cup 59mlNonfat sour cream

Recipe Instructions

1. 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.

2. 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.

3. 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.

4. 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 and chunky applesauce, and it was GREAT!

Sawnee EMC


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