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Coq au Creme

SUBMITTED BY: Caroline Kheiri

"This is a French recipe taught to me by one of my husband's Moroccan cousins. It's super easy, and can be doubled for a larger dinner party. It's great served with a Caesar salad and lots of French bread to dip in the creamy sauce."

RECIPE RATING:

Read Reviews (15)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons butter
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon dried rosemary
2 (4.5 ounce) cans sliced mushrooms, drained
1 1/2 cups chicken broth
1 (16 ounce) container sour cream, room temperature
1 tablespoon all-purpose flour

DIRECTIONS

Heat oil in a large skillet over medium heat. Add onion and garlic and saute until slightly clear, then reduce heat to medium low (careful not to burn, but browning is okay).
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 and brown on both sides, about 2 minutes each side.
Drain and add browned chicken breasts to onion/garlic mixture, then add 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, breaking 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 the skillet into a small bowl; add flour and mix well with a fork to break up any clumps. Pour mixture into the chicken mixture, stir well and cook over medium heat for about 15 to 20 more minutes to thicken the sauce. Serve hot.

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REVIEWS

Reviewed on Jul. 15, 2003 by CHOOCH74

tasty, but for the amount of time it cooks for I was expecting a bit more. I think the same... MORE

Reviewed on Jul. 13, 2003 by JONESFAMILY97

This did take a long time, but I love to slave over the stove and the result is WELL WORTH... MORE

Reviewed on Jul. 13, 2003 by JOHNJRSMOM

Very good. The sour cream is a bit strong throughout the dish. But all in all it's very good.... MORE

Reviewed on Jul. 13, 2003 by HYACINTH

This dish is wonderful! I made one alteration by using low fat sour cream and increasing the... MORE

Reviewed on Jul. 13, 2003 by WILDFLOWERY

This was alright but it wasn't great. Maybe I didn't enjoy it very much because I ommitted the... MORE

Reviewed on Jun. 23, 2003 by KLLYLNG1

This is a delicious recipe, although I substituted fresh mushrooms for the canned. It takes a... MORE

Reviewed on Jul. 15, 2003 by DMM104

This was very nice. Not quite company fare but my family would deserve this meal. I followed... MORE

Reviewed on Jan. 31, 2006 by SEANZILLA

I would have rated this higher, but looking over this recipe as it's presented I could tell it... MORE

Reviewed on Jun. 23, 2003 by MARILYN3961

This recipe was very elegant. MORE

Reviewed on Feb. 6, 2007 by devka

I wanted something reminiscent of Coq au vin, so I made a few modifications: 1/2 cup of white... MORE

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