Coq au Creme

I made this for dinner this past Sunday. It was SO good. It's a little bit of work, but worth it. My friends and I made this dish for a murder mystery dinner when we were in the singles ward. It was one of the first times Matt and I hung out. When he was eating this on Sunday he said he knew he was in love when he tried this that night. Very sweet. I haven't made it since that murder mystery dinner & I have no idea why, it's super good. Instead of adding the flour and water mixture I just let it simmer uncovered until it thickened.

Coq au Creme
www.allrecipes.com

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
1 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).
2 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.
3 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.
4 Add sour cream and stir well, breaking up any clumps
with a spoon. Cover skillet again and allow to heat through
for 10 minutes.
5 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.