Creamy Thai Chicken

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Posted by in Recipes on Feb 04, 2019 . .

2 TBLS Olive Cart Garlic Mushroom Oil

1/3 C chopped onions

1/3 C chopped red bell pepper

1/3 C chopped green bell pepper

1/3 C chopped celery

2 cloves of garlic crushed

2 TBLS Olive Cart Garlic Mushroom Oil

2 C sliced Baby Bella Mushrooms

1 TBLS Olive Cart Thai Seasoning

2 C Chicken or Turkey broth

1/3 C Sour Cream

1 C Shredded chicken (Rotisserie is a quick easy way to complete this recipe.)

2 TBLS chopped Parsley

Bring a large skillet to medium heat, add 2 TBLS Olive Cart Garlic Mushroom Oil, onions, chopped red bell pepper, chopped green pepper, garlic, and chopped celery, cook until onions translucent.

Add Baby Portabella Slices, and 2 TBLS Olive Cart Garlic Mushroom Oil, cook an additional 3 minutes.

Add the broth and stir.  Taste the broth.  It should have a rich garlic mushroom flavor.  Feel free to add more Olive Cart Garlic Mushroom Oil.  Add the chicken, sour cream, parsley, and Olive Cart Thai Seasoning.  Let it simmer about 5 minutes, stirring occasionally as broth reduces and thickens slightly. 

 

Serve over rice, noodles, or enjoy just as it is.  Can also be used as filling for pot pies, or hand pies.

 

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