Chicken-Thyme Stew with Sour Cream
chicken breasts, boneless
1Cut the chicken into bite size pieces.
2In 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.
3Remove the chicken to a plate and cover loosely to keep warm.
4Add the remaining 1 teaspoon of oil to the skillet.
5Add 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.
6Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly.
7Return the chicken to the skillet and cook until heated through, about 1 minute.
8Remove the skillet from the heat and stir in the sour cream.
9NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it.
10Served over cooked egg noodles, with French bread and chunky applesauce, and it is GREAT!