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Creamy Braised Chicken

 Creamy Braised Chicken
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
6 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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

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Creamy Braised Chicken (continued)

Directions (continued)

  • 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 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.