Ingredients
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12 pieces skinless chicken
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1 medium onion, sliced
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1 tablespoon garlic, minced
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1/2 cup white wine
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4 cups chicken broth
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4 tablespoons cornstarch
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1/2 teaspoon celery salt
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1/4 teaspoon white pepper
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1/2 teaspoon marjoram
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1/2 teaspoon thyme
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3 tablespoons chopped fresh parsley
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1 lb mushroom, sliced
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1 1/4 cups nonfat sour cream
Instructions
- Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
- Remove chicken to a platter.
- Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
- If you are using wine, add it now and cook over high heat 1 minute.
- Add 3 cups of broth, and bring to a boil.
- Reduce the heat to a simmer.
- Combine the cornstarch with the remaining cup of broth mixing thoroughly.
- Add to pan and stir until broth thickens slightly.
- Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
- Removed from heat and add the spices and sour cream.
- Sprinkle with parsley.