Coq Au Creme

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 boneless skinless chicken breast halves
• salt and pepper
• 1 teaspoon dried rosemary
• 2 (4 1/2 ounce) cans sliced mushrooms, drained
• 1 1/2 cups chicken broth
• 1 (16 ounce) container sour cream, room temperature
• 1 tablespoon all-purpose flour

Recipe

• 1 heat oil in large skillet over medium heat.
• 2 add onion and garlic and saute lightly until slightly clear, then reduce heat to medium low (careful not to burn).
• 3 meanwhile, melt butter or margarine in another large skillet over medium high heat.
• 4 rinse chicken breasts and pat dry;season with salt and pepper to taste.
• 5 brown on both sides.
• 6 drain and add browned chicken breasts to onion/garlic mixture, then rosemary, mushrooms and chicken broth.
• 7 stir to mix together, making sure chicken breasts are evenly spaced in the skillet.
• 8 reduce heat to simmer, cover skillet tightly and cook for 30 minutes.
• 9 add sour cream and stir well, beaking up any clumps with a spoon.
• 10 cover skillet again and allow to heat through for 10 minutes.
• 11 strain about 3/4 cup of the liquid from skillet into a small bowl;add flour and mix well with a fork to break up any clumps.
• 12 pour mixture into chicken mixture, stir well and cook over medium heat for about 15 to 20 minutes more to thicken the sauce.
• 13 serve hot.