Recipe - Creamy Chicken and Thyme
Makes 4 Servings
- 4-4oz. boneless skinless chicken breasts
- 1-14.5oz. can of reduced sodium, non-fat chicken broth
- 1 tablespoon flour
- 1/2 reduced-fat sour cream
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried thyme
- 1/8 teaspoon onion salt
- 1/8 teaspoon black pepper
Pound chicken breasts with a mallet so they are an equal thickness all the way around. Place the breasts in a non-stick skillet with 1/2 cup of chicken broth. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, turning the chicken once.
Remove chicken from pan and keep warm. Add remaining broth and bring to a boil. Reduce heat to low. Combine the flour and sour cream and then whisk into the pan of chicken broth. Stir in the remaining spices and simmer uncovered for 5 minutes until slightly thickened.
Return chicken to the pan and remove from heat.
Serve chicken immediately with a side of egg noodles or mashed potatoes and serve with 1/4 cup of the sauce.
A 3x5 card version of this recipe can be found here.