Creamy Braised Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb pearl onion
• 1 cup thinly sliced onion
• 1/2 cup sliced carrot
• 1/2 cup thinly sliced celery
• 1 tablespoon butter, divided
• 2 teaspoons butter, divided
• 6 boneless skinless chicken breast halves
• 1 cup chardonnay wine (or other dry wine or chicken broth)
• 1 1/3 cups reduced-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 bay leaf
• 3 tablespoons flour
• 1/2 cup fat-free evaporated milk
• 1/2 lb fresh mushrooms, quartered

Recipe

• 1 in a dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
• 2 in the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
• 3 add chicken to the pan; brown on both sides; remove and keep warm.
• 4 add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
• 5 return chicken to pan; cover and simmer 5 minutes or until juices run clear; remove chicken to platter; keep warm.
• 6 combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
• 7 return vegetables to pan; remove from heat; cover and set aside.
• 8 in a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
• 9 in the same pan, saute mushrooms until tender.
• 10 add onions & mushrooms to serving platter. discard bay leaf from sauce; spoon over chicken and vegetables, serve.