This really is a tasty dish. Looks ‘rich’ but isn’t and is a great dish when served with rice or pasta.
- 2 lbs. boneless, skinless chicken breasts
- 2 tbsp. good olive oil
- 16 oz. mushrooms, cleaned and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth (better flavour here)
- 2 tbsp. cornstarch
- pinch of salt and pepper
- 1/2 cup sour cream
In a skillet on medium heat, add the oil and chicken, cooking until seared and browned, flipping over and searing the under side. Place this now in a slow cooker.
In the same skillet, add the onion cooking until tender. Add to the slow cooker.
Place the garlic and mushrooms in an even layer over the chicken. Pour in the beef broth, pinch of salt and pepper and cook on low for 4 – 4 1/2 hours.
Remove the chicken from the slow cooker, add the cornstarch to the juices and mushrooms. Add the sour cream and whisk until smooth. Return the chicken to the slow cooker and cook another 20 minutes until the gravy is thick.
Serve this delectable dish over rice or a pasta of your choice. I guarantee you will be licking the plate clean. Okay, have a dinner roll handy to pick every trace of the gravy.
We found the beef broth gave a much better flavour than a chicken broth would. Truly.