Creamy Braised Chicken

Creamy Braised Chicken

Prep Time: 10 minutes
Cook Time: 30 minutes

6 c water
1/2 pounds pearl onions
1 c thinly sliced onion
1/2 c thinly sliced carrots
1/2 c thinly sliced celery
1 Tbsp plus 2 tsp butter, divided
6 boneless skinless chicken breasts
1 c dry white wine or reduced sodium chicken broth
1 1/3 c reduced sodium chicken broth
1 Tbsp minced fresh parsley
1 tsp salt
1 tsp dried thyme
1/8 tsp white pepper (just used black pepper)
1 bay leaf
3 Tbsp all-purpose flour
1/2 c fat free evaporated milk
1/2 # fresh mushrooms, quartered

1. In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In the same pan, saute sliced onion, carrot and celery in 1 Tbsp butter until tender. Remove vegetables; set aside. Add chicken to pan; brown on both sides. Remove and keep warm.
3. Add wine or broth; simmer until reduced to 1/2 cup. Stir in the chicken broth and seasonings. Return chicken to pan; brown on both sides. Remove and keep warm.
4. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside.
5. In a nonstick skillet, saute reserved pearl onions in remaining butter until tender. Removed and set aside. In the same pan, saute mushrooms until tender.
6. Add onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Yield: 6 servings

From The Taste of Home Cookbook

Ken's Rating: *****
Chalsea's Rating: *****
Big time yum! And 278 calories per serving (1 chicken breast and 2/3 c gravy/veggies).