1. Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray. 2. Remove chicken to a platter. 3. Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft. 4. If you are using wine, add it now and cook over high heat 1 minute. 5. Add 3 cups of broth, and bring to a boil. 6. Reduce the heat to a simmer. 7. Combine the cornstarch with the remaining cup of broth mixing thoroughly. 8. Add to pan and stir until broth thickens slightly. 9. Return chicken to pan and cook until chicken is cooked through, about 15 minutes. 10. Removed from heat and add the spices and sour cream. 11. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
