Chicken-Thyme Stew with Sour Cream

Chicken-thyme Stew With Sour Cream Recipe

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

How to Make Chicken-Thyme Stew with Sour Cream


  • 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!

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About Chicken-Thyme Stew with Sour Cream

Course/Dish: Chicken Soups, Cream Soups
Other Tag: Quick & Easy

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