Chicken Stroganoff

For Chicken:
1 tsp dried thyme (crushed)
2 tbsp flour
Salt to taste
Freshly ground pepper to taste
2 boneless skinless chicken breasts (cut into cubes)
2 tbsp olive oil

For Sauce:
1 medium onion (minced)
1 clove of garlic (minced)
1/4 cup green pepper
1 cup mushrooms (thinly sliced)
2 tbsp parsley (minced)
1/4 cup butter (melted)
1/4 cup all-purpose flour
1 cup beef bouillon
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp hot sauce
3/4 cup sour cream
Hot cooked noodles or rice

METHOD:

Marinate chicken cubes with thyme, salt, and pepper.

Heat olive oil in a skillet and cook marinated chicken at medium heat until become light brown in color.

Saute onion, garlic, green pepper, mushrooms and parsley in butter for just 2-3 minutes on high flame.

Add flour and stir well to cook for 1-2 min until pleasant roasted smell starts to come.

Now slowly add bouillon and cook over medium flame, stir the mixture constantly to avoid lumps.

When sauce gets thick, add seasoning of salt, pepper, and hot sauce along with cooked chicken cubes and simmer for 10-15 min.

Spread the noodles onto the serving dish and pour the hot prepared chicken stroganoff over the noodles or rice and serve immediately.