MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Braised Chicken
Categories: Poultry, Vegetables, Wine, Herbs, Dairy
Yield: 6 servings

1/2 lb Pearl onions
1 c Thin sliced onion
1/2 c Thin sliced carrot
1/2 c Thin sliced celery
1 tb + 2 ts butter; divided
6 Boned, skinned chicken
- breast halves (4 oz ea)
1 c Chardonnay or other dry
- white wine
1 1/3 c Chicken broth
1 tb Minced fresh parsley
1 ts Salt
1 ts Dried thyme
1/8 ts White pepper
1 Bay leaf
3 tb A-P flour
1/2 c Evaporated milk
1/2 lb Fresh mushrooms; quartered

In a Dutch oven or large kettle, bring 6 cups water to a
boil. Add pearl onions; boil for 3 minutes. Drain and
rinse in cold water; peel and set aside. In the same
pan, saute sliced onion, carrot and celery in 1
tablespoon butter until tender. Remove vegetables; set
aside.

Add chicken to pan; brown on both sides. Remove and keep
warm. Add wine; simmer until reduced to 1/2 cup. Stir in
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 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.

In a nonstick skillet, saute pearl onions in remaining
butter until tender. Remove and set aside. In the same
pan, saute mushrooms until tender. Add the onions and
mushrooms to serving platter. Discard bay leaf from
sauce; spoon over chicken and vegetables.

Margaret Haugh Heilman, Houston, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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