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Creamy Braised Chicken Recipe
Creamy Braised Chicken Recipe photo by Taste of Home

Creamy Braised Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Creamy Braised Chicken in Light & Tasty February/March 2001, p37

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Creamy Braised Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2013

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!

MY REVIEW
Reviewed Nov. 29, 2012

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!

MY REVIEW
Reviewed Nov. 29, 2012

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!

MY REVIEW
Reviewed Apr. 30, 2011

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. Sautéing 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

MY REVIEW
Reviewed Nov. 3, 2010

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

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