Chicken Fricassee

• 1 (3-pound) broiler-fryer, cut up and skinned
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon dried whole thyme
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 12 small boiling onions
• 3 cups canned no-salt-added chicken broth, undiluted and divided
• 1 cup Chablis or other dry white wine
• 1 pound small fresh mushrooms, sliced
• 2 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 1 cup nonfat sour cream alternative
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt
• 1 tablespoon minced parsley

1. 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.
2. 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.
3. 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.
4. 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.

freshly ground black pepper, salt, thyme, vegetable cooking spray, vegetable oil, boiling onions, salt, chablis, mushrooms, garlic, allpurpose, nonfat sour cream alternative, ground white pepper, salt, parsley

Taken from www.myrecipes.com/recipe/chicken-fricassee-1 (may not work)