Ingredients
15 oz boneless chicken breasts
1 tbsp + 1 tsp olive oil
1/2 cup chopped onion
2 cl garlic, minced
1 tbsp flour
1 1/2 cup sliced mushrooms
1 cup chicken broth
2 tbsp chopped parsley
1 1/2 tsp dried thyme
1 tsp chicken seasoning(i added)
1 oz (2 t) dry sherry
1/4 tsp black pepper
1/4 cup nonfat sour cream
Directions
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 3-5 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 (3-5
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 (3/4 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.
Servings: 4 servings
Chicken-Thyme Stew With Sour Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Stew
The History of Recipes
We can read the history of meal recipes far back into the far past, in truth as far back into history as the Egyptians, and possibly even further than that. Having said that, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find a couple of interesting cookery books from the 14th Century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the rich and powerful of those days. For the next few years, the families of Europe tried to serve the best banquets, and as a consequence, cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookbooks were increasing in popularity due to more people being able to read, people having more spare time and having more money. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken Thyme Stew With Sour Cream recipe.
