Chicken in Rosemary Sauce

INGREDIENTS
2    tablespoons olive oil
1    cup chopped shallots or leeks
3    cloves garlic, minced
1    tablespoon chopped fresh rosemary
        or 2 teaspoon ground dried rosemary
½   cup rich dry red table wine
1    cup low sodium chicken broth
½   cup sour cream or low fat yogurt
1    pound skinless chicken thighs (can be boneless) or chicken tenders
2    tablespoons all-purpose flour
2    tablespoons chopped flat leaf parsley

METHOD

In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute. Combine and mix in the rosemary, wine, broth and sour cream. Bring to a boil, reduce the heat to a simmer and add the chicken. Partially cover and cook for 10 minutes, turning the chicken over at 5 minutes.

Remove the chicken from the pan and gradually sprinkle the flour into the pan, stirring the whole time. Cook the sauce for 4 to 5 minutes until it thickens. Return the chicken to the pan to re-heat. Serve the chicken covered with the sauce and pass the remaining sauce. Sprinkle each serving with the chopped parsley.

Inspired by a recipe from CookingWell.com