Chicken-Thyme Stew with Sour Cream
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 Dr...
Ingredients
- 15ozboneless chicken breasts
- 1tbsp + 1 tsp olive oil
- 1/2cup chopped onion
- 2cl garlic, minced
- 1tbsp flour
- 11/2 c sliced mushrooms
- 1cup chicken broth
- 2tbsp chopped parsley
Directions
- 1
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 Chicke
- 2
Cut the chicken into bite size pieces
- 3
In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking
- 4
Add the chicken and cook, stirring until browned, about 3-5 minutes
- 5
Remove the chicken to a plate and cover loosely to keep warm
- 6
Add the remaining 1 teaspoon of oil to the skillet
- 7
Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes)
- 8
Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds