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Chicken-thyme Stew With Sour Cream

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CATEGORY CUISINE TAG YIELD
Meats, Dairy French Cyberealm, Poultry, Ww 4 Servings

INGREDIENTS

15 oz Boneless chicken breasts
1 T + 1 tsp olive oil
1/2 c Chopped onion
2 Garlic, minced
1 T Flour
1 1/2 c Sliced mushrooms
1 c Chicken broth
2 T Chopped parsley
1 1/2 t Dried thyme
1 t Chicken seasoning, I added
1 oz 2 T dry sherry
1/4 t Black pepper
1/4 c Nonfat sour cream

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 90.4mg
Sodium: 266.5mg
Potassium: 467.4mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 1.6g
Protein: 35.7g


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