There’s nothing that makes me happier than meat done with sour cream (some recipes call for heavy cream, but in something like this, I like to use reduced-fat sour cream). This dish is a perfect example of that — all the right ingredients; chicken, butter, olive oil, mushrooms, red wine, sherry and thyme (just to name a few!). This is a great dish — please try it!
1 Tbsp butter
1 Tbsp olive oil
8 oz sliced white button mushrooms
1/4 red bell pepper, seeded and sliced into thin, 3-inch segments
1 1/2 lbs skinless, boneless chicken breasts (about 3 large), cut into 1-inch pieces
1 1/2 tsp salt, divided
1/4 tsp ground black pepper
2 Tbsp flour
1 cup chicken stock
1/2 cup red wine
2 Tbsp sherry
1/2 tsp dried thyme
1/4 tsp ground turmeric
1 cup reduced-fat sour cream
4 spring onions, finely chopped (white and green parts)
1 Tbsp chopped parsley
8 oz dried egg pasta (wide noodles), cooked to package instructions and tossed with 1 tsp butter and 1/4 tsp salt
Heat the butter and olive oil in a large sauce pan over medium-high heat. Stir in the mushrooms and red bell pepper. Cook for about 4 minutes, until soft. Remove mushroom and peppers with a slotted spoon; set aside.
Combine flour, 1/2 tsp salt, 1/4 ground black pepper, turmeric.
Combine chicken stock, red wine, sherry, thyme and 1 tsp salt
Decrease heat to medium and add chicken. Stir for about 3 minutes, until browned. Add flour mixture and cook for 2 minutes. Add wine mixture; bring to a boil and deglaze pan. Reduce heat to low. Cover and simmer for 10 minutes.
Whisk in sour cream and spring onions, and simmer for 15 minutes. Stir in the mushroom, red bell pepper mixture and the chopped parsley. Season to taste with additional salt and ground black pepper. Simmer for another 5 minutes. Serve over pasta and garnish with additional chopped parsley.