Coq au Creme

"I found this recipe by Caroline Kheiri at another site. This creamy chicken dish is delicious served with a Ceasar salad and French bread."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat oil in large skillet over medium heat.
  • Add onion and garlic and saute lightly until slightly clear, then reduce heat to medium low (careful not to burn).
  • Meanwhile, melt butter or margarine in another large skillet over medium high heat.
  • Rinse chicken breasts and pat dry;season with salt and pepper to taste.
  • Brown on both sides.
  • Drain and add browned chicken breasts to onion/garlic mixture, then rosemary, mushrooms and chicken broth.
  • Stir to mix together, making sure chicken breasts are evenly spaced in the skillet.
  • Reduce heat to simmer, cover skillet tightly and cook for 30 minutes.
  • Add sour cream and stir well, beaking up any clumps with a spoon.
  • Cover skillet again and allow to heat through for 10 minutes.
  • 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.
  • Pour mixture into chicken mixture, stir well and cook over medium heat for about 15 to 20 minutes more to thicken the sauce.
  • Serve hot.

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