Creamy Braised Chicken

Name: Creamy Braised Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

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

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 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.

Nutrition Facts

1 serving: 254 calories, 6g fat (3g saturated fat), 72mg cholesterol, 647mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 27g protein. Diabetic exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Reviews

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Average Rating:

Tanya

Sep 17, 2019

So delicious! I skipped the pearl onions all together which saved time. Did I mention it was delicious? I threw the mushrooms into the cooking liquid when the chicken was almost done, no need to fry seperately. I also added some brown rice flour straight to the cooking liquid
LPHJKitchen

Feb 5, 2019

A new family favorite! This was a rich and flavorful dish that we will definitely make again. A little time consuming but completely worth it!
OwlTree

Jan 6, 2019

Delicious! Not quick to prepare, but makes a nice dinner for company.
knscuba

Apr 24, 2016

This was fabulous. Not a quick meal to prepare.....but worth every minute.
jorsena

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!
jennyweems

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!
jennyweems

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!
lsal86

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
CandyGray

Nov 3, 2010

We eat this almost every week! So yummy!!!
SplCst80

Mar 10, 2010

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!!