Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 lb. chicken tenders, cut into 1 inch lengths
- Salt and black pepper to taste
- 1/2 cup rice
- 1 1/2 cups chicken stock, separated
- 4 - 5 lg. mushrooms, sliced
- 1/2 tsp. dried thyme, separated
- 2 tsp. unsalted butter
- 1 Tbsp. oil
- 1/2 sm. onion, chopped
- 1/4 cup dry vermouth (or white wine)
- 1/2 cup sour cream
Preparation:
1. Make rice using 1 cup of chicken stock and 1/4 teaspoon of thyme. Set aside.
2. Season chicken with salt and pepper.
3. Add mushrooms to a dry 10" sauté pan over medium-high heat. Sprinkle with salt, and cook, stirring frequently until mushrooms begin to brown.
4. Add 1/4 teaspoon thyme and 2 teaspoons butter. Cook until well-browned. Put mushrooms on a plate and set aside.
5. Reduce heat to medium and add onions (you may need to add a bit more butter or oil).
6. Saute, stirring occasionally until they just begin to brown. Add to plate with mushrooms.
7. Add 1 tablespoon oil and increase heat to medium-high and brown chicken.
8. Add vermouth and reduce by half, scraping upbrowned bits.
9. Add remaining chicken stock and reserved vegetables.
10. Reduce heat to low, cover, and simmer 15 minutes.
11. Stir sour cream into sauce mixture and warm thoroughly. Serve over rice.
