Chicken-thyme stew with sour cream
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Chicken-thyme stew with sour cream
  Poultry    Stews    Creams  
Last updated 6/12/2012 12:53:43 AM. Recipe ID 15561. Report a problem with this recipe.
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      Title: Chicken-thyme stew with sour cream
 Categories: Cyberealm, Ww, Poultry, Mom's best, Kooknet
      Yield: 4 Servings
     15 oz Boneless chicken breasts
      1 tb + 1 tsp olive oil
    1/2 c  Chopped onion
      2 cl Garlic, minced
      1 tb Flour
  1 1/2 c  Sliced mushrooms
      1 c  Chicken broth
      2 tb Chopped parsley
  1 1/2 ts Dried thyme
      1 ts Chicken seasoning(I added)
      1 oz (2 T) dry sherry
    1/4 ts Black pepper
    1/4 c  Nonfat sour cream
  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!
  Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30
  optional calories. Nutritional information: 211 calories, 27 gm
  protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg

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Recipe ID 15561 (Apr 03, 2005)

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