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Chicken-thyme Stew With Sour Cream

Make Chicken-thyme Stew With Sour Cream at home with Boneless Chicken Breasts, Olive Oil, Onion, Cl Garlic Minced, and Flour. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 15 oz
• 1 tbsp
• 1/2 cup
• 2
• 1 tbsp
• 1 1/2 cup
• 1 cup
• 2 tbsp
• 1 1/2 tsp
• 1
• 1 oz
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Over medium high heat, warm 1 tablespoon of the oil until hot but not smoking.

2. 2

   Add the chicken and cook, stirring until browned, about 3-5 minutes.

3. 3

   Remove the chicken to a plate and cover loosely to keep warm.

4. 4

   Add the remaining 1 teaspoon of oil to the skillet.

5. 5

   Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes).

6. 6

   Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

7. 7

   Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly.

8. 8

   Return the chicken to the skillet and cook until heated through, about 1 minute.

9. 9

   Remove the skillet from the heat and stir in the sour cream.