Recipe - Chicken-Thyme Stew With Sour Cream

15 ounce Boneless chicken breasts
1 tablespoon + 1 tsp olive oil
One half cup Chopped onion
2 cl Garlic, minced
1 tablespoon Flour
1 One half cup Sliced mushrooms
1 cup Chicken broth
2 tablespoon Chopped parsley
1 One half teaspoon Dried thyme
1 teaspoon Chicken seasoning(I added)
1 ounce (2 T) dry sherry
One fourth teaspoon Black pepper
One fourth cup Nonfat sour cream

1. 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 35 minutes. Remove
the chicken to a plate and cover loosely to keep warm.

2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion and
garlic, and cook, stirring until the onion begins to brown (35 minutes).
Stir in the flour and cook, stirring, until the flour is no longer visible,
about 30 seconds.

3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper,
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.

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

NOTE: You can make this ahead of time, reserving the addition of the sour
cream just before you serve it. I served this over cooked egg noodles, with
French bread and chunky applesauce, and it was GREAT!

Per serving (Three fourths cup each): 1 fat; 3 proteins; 1 vegetable; 30 optional
calories. Nutritional information: 211 calories, 27 gm protein; 6 gm fat; 8
gm carbohydrates; 62 mg cholesterol; 329 mg sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini