Recipe: Chicken Thyme Stew with Sour Cream (using chicken breasts and mushrooms)

CHICKEN THYME STEW WITH SOUR CREAM

1 lb. boneless chicken breasts
1 tbsp. plus 1 tsp. olive oil, divided use
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp. flour
1 1/2 cups sliced mushrooms
1 cup chicken broth
2 tbsp. chopped fresh parsley
1 1/2 tsp. dried thyme
1 oz (2 tbsp.) dry sherry
1/4 ts. ground black pepper
1/4 cup sour cream
Hot cooked noodles (optional, for serving)

Cut the chicken into bite size pieces.

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

Add the remaining 1 teaspoon of oil to the skillet. 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.

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

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

Remove the skillet from the heat and stir in the sour cream. Serve over noodles, if desired.