Recipe

Creamy Braised Chicken Recipe

	Tamii / All my dishes 1 year, 6 months ago I got this recipe out of a cookbook, so I cant take credit in creating it, only sharing it! This wonderful cream sauce gives a special flavor to tender chicken breasts. This recipe is so rich and flavorful, you will share this with all your loved ones!... More Prep:20m Cook:20m Servings:6	Tamii
	chicken creamy

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Ingredients

1/2 lb pear onions

1 cup thin sliced onion

1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

1 tbls plus 2 tsp butter, divided

6 boneless, skinless chicken breast halves (4 oz each)

1 cup chardonnay or other dry white wine, or chicken broth

1 1/3 cups chicken broth

1 tbls minced fresh parsley

1 tsp salt

1tsp dried thyme

1/8 tsp white pepper

1 bay leaf

3 tbls all purpose flour

1/2 cup evaporated milk (you can use fat free)

1/2 lb fresh mushrooms, quartered

Directions

In a dutch oven, bring 6 cups H20 to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold H20; peel and set aside.

In the same pan, suate sliced onion, carrot and celery in 1 tbls butter until tender. Remove vegetables; set aside. Add chicken to pan; brown on both sides. Remove chicken and keep warm

Add wine or broth, simmer until reduced to 1/2 cup. Stir in the chicken broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm.

Combine flour and mild until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to an. Remove from the heat; cover and set aside.

In a nonstick skillet, saute reserved pearl onion in remaining butter unti tender. Remove and set aside. In the same pan, saute mushrooms until tender.

Add onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

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