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Chicken-Thyme Stew with Sour Cream















Trans-fat Free, Low Carb


15 ounces chicken breasts
1 tablespoon olive oil
1 teaspoon olive oil
½ cup onions
2 cloves garlic
1 tablespoon all-purpose flour
1 ½ cups mushrooms
1 cup chicken broth
2 tablespoons parsley leaves
1 ½ teaspoons thyme
1 teaspoon poultry seasoning
2 tablespoons sherry
¼ teaspoon black pepper
¼ cup sour cream, non-fat


  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 to 5 minutes.

Remove the chicken to a plate and cover loosely to keep warm.

  1. 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.

  1. Add the mushrooms, chicken broth, parsley, sherry, thyme, and thickened slightly.

Return the chicken to the skillet and cook until heated through, about 1 minute.

  1. 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!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 21438% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 187mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 47g
Vitamin A 4% Vitamin C 10%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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