Chicken-Thyme Stew With Sour Cream

Recipe Ingredients

15 oz	426g	Boneless chicken breasts
1 tablespoon	15ml	+ 1 tsp olive oil
1/2 cup	31g / 1.1oz	Chopped onion
20		Garlic - minced
1 tablespoon	15ml	Flour
1 1/2 cups	355ml	Sliced mushrooms
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Chopped parsley
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Chicken seasoning - (i added)
1 oz	28g	Dry sherry - (2 T)
1/4 teaspoon	1.3ml	Black pepper
1/4 cup	59ml	Nonfat 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!

Source:
Sawnee EMC

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