“Another Canadian Living recipe that calls for light sour cream in the sauce, lightening it down. This is actually a hybrid between two of their recipes, so feel free to tinker with the amounts if you like. You can also double the recipe.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms and increase to high heat, cook, stirring until mushrooms are browned.
  2. Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside.Scrape chicken mixture into bowl; set aside.
  3. In small bowl, whisk together stock and cornstarch, pour into skillet. Cook over medium heat, stirring, for about 5 minutes or until thickened.
  4. Return the chicken mixture to the pan.
  5. Increase the heat to medium, stir in the sour cream and mustard and heat through (do not boil!).

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