Coq au Creme
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 44.37 ml olive oil
- 1 large onion, chopped
- 2 clove garlic, minced
- 29.58 ml butter
- 4 boneless skinless chicken breast halves
- salt and pepper
- 4.92 ml dried rosemary
- 2 (255.14 g) can sliced mushrooms, drained
- 354.88 ml chicken broth
- 453.59 g container sour cream, room temperature
- 14.79 ml all-purpose flour
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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RECIPE SUBMITTED BY
Carrie Ann
Canada