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  Onion; thin sliced
    1/2 c  Carrot; thin sliced
    1/2 c  Celery; thin sliced
      1 tb Butter; +2 ts, divided
      6    Chicken breast halves
           - (4 oz ea); boned, skinned
      1 c  Chardonnay or other dry
           - white wine
  1 1/3 c  Chicken broth
      1 tb Fresh parsley; minced
      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 tb 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.

  Recipe by Margaret Haugh Heilman, Houston, Texas

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

  Uncle Dirty Dave's Archives

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