Chicken with Rosemary, Mushrooms and Wine

1 lb. boneless chicken breasts or tenderloins, cubed
1 or 2 (6-oz.) packages portabello mushrooms
1 T olive oil
1/4 cup + 2 T chicken broth
1/4 cup white wine or sherry
2 T flour
1 cup sour cream
Salt, Pepper, and Rosemary to taste (fresh is better!)


Warm olive oil in a large saucepan. Add cubed chicken, seasoned to taste with salt and pepper, and saute over medium heat until golden. Remove to a separate plate and keep warm. Add mushrooms and saute for 5-7 minutes. Add the chicken along with 1/4 cup chicken broth, wine, and rosemary. Cover and simmer for 15 minutes or until chicken is tender. Remove chicken and mushrooms, keep warm. Whisk together 2T chicken broth and 2T flour, add to pan and cook until thickened and bubbly, stirring often. Add sour cream and stir well. Do not boil at this point or sour cream will curdle. Return chicken and mushrooms to the pan and adjust seasonings to taste. I love the "gray gravy" this makes, so I sometimes use more broth and wine in equal portions to make more, say 1/3 cup each. Also, if you have the time chicken is much more tender if you marinate it beforehand for a few hours in buttermilk.

from Low-Carb Cafe