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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) broiler-fryer, cut up and skinned |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 teaspoon dried whole thyme |
vegetable cooking spray |
1 teaspoon vegetable oil |
12 small boiling onions |
3 cups canned no-salt-added chicken broth, undiluted and divided |
1 cup chablis or other dry white wine |
1 pound small fresh mushrooms, sliced |
2 teaspoons minced garlic |
1/4 cup all-purpose flour |
1 cup nonfat sour cream alternative |
1/4 teaspoon ground white pepper |
1/8 teaspoon salt |
1 tablespoon minced parsley |
Directions:
1. Sprinkle chicken with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add chicken and onions; cook until chicken is browned on all sides. Remove chicken, and set aside.
2. Add 2 3/4 cups chicken broth and wine to pan; bring to a boil. Cover, reduce heat and simmer 15 minutes. Return chicken to pan; cover and simmer 10 minutes.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Add garlic, and saute 1 minute.
4. Combine remaining 1/4 cup broth and flour, stirring with a wire whisk until smooth. Gradually add to chicken mixture, stirring well. Stir in mushroom mixture, sour cream, white pepper, and 1/8 teaspoon salt. Cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with parsley.
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