Creamy Chicken With Mushrooms

• 1 lb boneless skinless chicken breast
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups mushrooms, sliced
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons white wine vinegar
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 12 cup light sour cream
• 1 tablespoon Dijon mustard

1. In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened.
2. Add mushrooms and increase to high heat, cook, stirring until mushrooms are browned.
3. Meanwhile, cut chicken into bite-size pieces; stir into skillet.
4. Cook, stirring, for about 4 minutes or until no longer pink inside.Scrape chicken mixture into bowl; set aside.
5. In small bowl, whisk together stock and cornstarch, pour into skillet.
6. Cook over medium heat, stirring, for about 5 minutes or until thickened.
7. Return the chicken mixture to the pan.
8. Increase the heat to medium, stir in the sour cream and mustard and heat through (do not boil!
9. ).

chicken breast, oil, onion, garlic, mushrooms, thyme, salt, pepper, white wine vinegar, chicken stock, cornstarch, light sour cream, mustard

Taken from www.food.com/recipe/creamy-chicken-with-mushrooms-439240 (may not work)