Rating: 4.19 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

584 calories; protein 37g; carbohydrates 14.4g; fat 42.4g; cholesterol 134.6mg; sodium 1036.9mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 4 stars
02/07/2007
I wanted something reminiscent of Coq au vin, so I made a few modifications: 1/2 cup of white wine in place of some of the broth, also added tarragon and bay leaf for that sweetish/spicy flavour. And more flour, as everyone else mentioned. Great recipe Read More
(7)

Most helpful critical review

Rating: 3 stars
07/15/2003
tasty but for the amount of time it cooks for I was expecting a bit more. I think the same thing could be made in a lot less time. Read More
(7)
26 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/15/2003
tasty but for the amount of time it cooks for I was expecting a bit more. I think the same thing could be made in a lot less time. Read More
(7)
Rating: 4 stars
02/06/2007
I wanted something reminiscent of Coq au vin, so I made a few modifications: 1/2 cup of white wine in place of some of the broth, also added tarragon and bay leaf for that sweetish/spicy flavour. And more flour, as everyone else mentioned. Great recipe Read More
(7)
Rating: 5 stars
07/13/2003
This did take a long time but I love to slave over the stove and the result is WELL WORTH IT!! I used fresh mushrooms as well delicious! Read More
(6)
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Rating: 4 stars
07/13/2003
Very good. The sour cream is a bit strong throughout the dish. But all in all it's very good. I think maybe cream of mushroom soup in place of the sour cream might be a nice alternative. My husband who doesn't like sour cream said it was very good. I didn't use a separate pan to melt the butter in as per the instructions I just moved the chicken to a warm plate finished that step and put it back in. Then did the same thing to blend in the sour cream. Saved dirtying another pan. Read More
(6)
Rating: 5 stars
07/13/2003
This dish is wonderful! I made one alteration by using low fat sour cream and increasing the flour to thicken the sauce. Everyone had seconds and asked when we could have this again. This recipe doesn't dissapoint! Read More
(5)
Rating: 3 stars
07/13/2003
This was alright but it wasn't great. Maybe I didn't enjoy it very much because I ommitted the mushrooms.. But I don't like mushrooms! Read More
(5)
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Rating: 5 stars
06/23/2003
This is a delicious recipe although I substituted fresh mushrooms for the canned. It takes a long time to cook but is well worth the time. Read More
(5)
Rating: 3 stars
01/31/2006
I would have rated this higher but looking over this recipe as it's presented I could tell it was a good idea needing quite a bit of work. Cut back on the broth and sour cream by 1/2 or you'll have soup. I used fresh baby bellas in place of the canned mushrooms. I also cut the chicken up smaller to cut down on cooking time. There really is no need to use 2 pans for this recipe unless you enjoy extra cleanup. It can all be done in one large pan. Served over whole wheat noodles and was decent. Read More
(4)
Rating: 5 stars
08/31/2008
Wow this was one delicious chicken dish. The flavors of this recipe really come together & while it does take around an hour & 15 minutes just to cook the meal it is a labor of love. Believe me the wait is worth it! Read More
(4)