Chicken-Thyme Stew with Sour Cream


  • 15 oz
    chicken breasts, boneless
  • 1/4 tsp
  • 1 oz
    dry sherry
  • 1 tsp
    poultry seasoning
  • 1.5 tsp
    thyme, dried
  • 2 Tbsp
    parsley, chopped
  • 1 c
    chicken broth
  • 1.5 c
    mushrooms, sliced
  • 1 Tbsp
  • 2
    garlic cloves, minced
  • 1/2 c
    onion, chopped
  • 1 tsp
    olive oil
  • 1 Tbsp
    olive oil
  • 1/4 c
    sour cream

How To Make

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

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