Servings: 4

1 tbsp butter 1 tbsp butter
2 tbsp olive oil 2 tbsp olive oil
1 kg boneless skinless chicken thighs 1 kg boneless skinless chicken thighs
1/2 lb mushrooms, cleaned and halved ½ lb mushrooms, cleaned and halved
1 dry shallot, peeled and finely chopped 1 dry shallot, peeled and finely chopped
3 tbsp flour 3 tbsp flour
2 cups chicken stock, heated 2 cups chicken stock, heated
1/4 cup sour cream ¼ cup sour cream
1 tsp chopped fresh parsley 1 tsp chopped fresh parsley
salt and pepper salt and pepper

• Heat butter and oil in frying pan over medium heat. Brown the chicken. Remove chicken and set aside.
• Heat remaining butter and oil in same pan.
Add mushrooms and shallot. Season and cook 4 minutes.
• Sprinkle flour over mushrooms, stir and cook 1 minute.
• Mix in chicken stock and cook 6 minutes over low heat to thicken.
• Return chicken to pan.
Stir in sour cream and simmer for a few minutes until chicken is cooked. Sprinkle with parsley and serve.
1 SERVING: 245 CALORIES 10 g CARBOHYDRATE 13 g PROTEIN
17 g FAT
1.8 g FIBER