Chicken-Thyme Stew with Sour Cream
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Ingredients
| 15 | ounces |
chicken breasts
boneless |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 ½ | teaspoons |
thyme
dried |
* |
| 1 | teaspoon |
poultry seasoning
|
* |
| 2 | tablespoons |
sherry
dry |
|
| ¼ | teaspoon |
black pepper
|
* |
| ¼ | cup |
sour cream, non-fat
|
Directions
- 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.
- 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 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 and chunky applesauce, and it was GREAT!
