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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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 1/2ounce) cans  sliced mushrooms, drained
• 1 1⁄2 cups chicken broth
• 1 (16 ounce) container sour cream, room temperature
• 1  tablespoon all-purpose flour

Directions

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.