Garlic Chicken Fricassee
|Broiler fryer chicken||3 Pound, cut up and skinned (1 Piece)|
|Ground black pepper||1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Boiling onions||12 Small|
|Canned no-salt-added chicken broth||3 Cup (48 tbs), undiluted and divided|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Mushrooms||1 Pound, sliced|
|Minced garlic||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Non-fat sour cream alternative||1 Cup (16 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
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.
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.
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.
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