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Creamy Braised Chicken Recipe

Creamy Braised Chicken Recipe photo by Taste of Home

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A smooth delicate cream sauce gives special taste to these tender chicken breasts accompanied by sweet pearl onions and sauteed mushrooms. This dish is so rich tasting, you'll want to serve it to company. —Margaret Haugh Heilman, Houston, Texas

This recipe is:

Healthy

Diabetic Friendly

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Creamy Braised Chicken Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium 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 white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

Directions

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 reserved 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. Yield: 6 servings.

Nutritional Analysis: One serving (1 chicken breast half with 2/3 cup sauce) equals 273 calories, 5 g fat (3 g saturated fat), 75 mg cholesterol, 748 mg sodium, 18 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

Originally published as Creamy Braised Chicken in Light & Tasty February/March 2001, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Braised Chicken

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Reviewed on Feb. 12, 2013 by jorsena

This receipe is so flavourful and easy to do. My kids quite enjoy eating their vegtables when they see this recipe on the table. I serve it with egg noodles! Thanks for the chicken recipe!

Reviewed on Nov. 29, 2012 by jennyweems

I made this with boneless skinless chicken thighs and didn't have thyme, so I used the same of italian seasoning. I served it with white rice. My husband raved over this dish. SUPER YUMMY! I will definitely make this again!

Reviewed on Nov. 29, 2012 by jennyweems

Reviewed on Apr. 30, 2011 by lsal86

made this yesterday w/ white wine and it was delicious. I knocked off one star because the prep/cook time definitely takes longer than 30 minutes. SautÃ©ing the carrots and takes a while for them to become tender, and I sliced them thin as I could. Also, getting the pearl onions to become tender took me about 20 minutes in itself. Plus, you still have to cook the chicken. Overall its something that I will make again but when I have a lot of time

Reviewed on Nov. 03, 2010 by CandyGray

We eat this almost every week! So yummy!!!

Reviewed on Mar. 10, 2010 by SplCst80

This recipe was absolutely amazing. I made it the first time and it took me a little longer than 40 minutes just because I had doubled the recipe for my family and even with that I didn't make enough for my family of 6!! I made this recipe with the white wine as it suggested and it brought out so much flavor in the sauce. It was a great hit with my family and amazingly enough, no leftovers!!

Reviewed on Feb. 01, 2010 by xlynnt

I used this recipe soo much that I misplaced it and found it here on line. I'm not a great cook but this was easy and my family loved it even the kids :) appears like you were in the kitchen for hours making this.