Instructions: * These amounts may not be accurate. They are an estimate because the recipe, as posted, contained non-ASCII characters for all fractional amounts. Adjust as appropriate.

Heat oil in large skillet. Season chicken with salt and pepper. Add to skillet. Saute 6 minutes or until golden, turning halfway through.

Remove
to platter. Drain off all but 1 Tbs. drippings.

Place skillet over medium heat. Add mushrooms; saute for 5 minutes, turning
over halfway through the cooking.

Return chicken to skillet, along with 1 cup chicken broth, wine and rosemary. Cover. Simmer 15 minutes or until chicken is tender.

Whisk together flour and remain broth in a small cup or bowl until smooth and well blended. Whisk into the skillet; cook, stirring occasionally for 3
to 5 minutes or until sauce is thickened and bubbly. Stir in the sour cream; gently heat.

4 servings

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