Ingredients

15 oz. boneless chicken breasts
1 Tbsp. plus 1 tsp. olive oil
1/2 C. chopped onion
2 cloves garlic, minced
1 Tbsp. flour
1-1/2 C. sliced mushrooms
1 C. chicken broth
2 Tbsp. chopped parsley
1-1/2 tsp. dried thyme
1 tsp. chicken seasoning
1 oz. (2 Tbsp.) dry sherry
1/4 tsp. black pepper
1/4 C. nonfat sour cream

Cooking Instructions

Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 Tbls. of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, for about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm. Add the remaining 1 tsp. 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, for 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: