Creamy Braised Chicken

• 1/2 lb. pearl onions
• 1 c. thinly sliced onions
• 1/2 c. thinly sliced carrots
• 1/2 c. thinly sliced celery
• 2 Tbsp. butter or margarine, divided
• 6 boneless skinless chicken breast halves
• 1 c. white wine or chicken broth
• 1 1/3 c. chicken broth
• 1 Tbsp. fresh parsley, minced
• 1 tsp. salt
• 1 tsp. dried thyme
• 1/8 tsp. pepper
• 1 bay leaf
• 3 Tbsp. flour
• 1/2 c. evaporated skim milk
• 1/2 lb. fresh mushrooms, quartered

1. In Dutch over or large kettle, bring 6 cups of water to a boil. Add pearl onions and boil for 3 minutes. Drain and rinse onions in cold water; peel and set aside. In same pan, saute sliced onions, carrots and celery in 1 Tbsp. of butter. Remove vegetables and set aside on serving platter. Add chicken to pan; brown on both sides. Remove and keep warm. Add wine, simmer until reduced to 1/2 cup. Stir in seasonings and broth. Return chicken to pan; cover and simmer for 5 minutes or until chicken is done. Remove chicken to a vegetable 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 heat; cover and set aside. In a non-stick skillet, saute reserved pearl onions and mushrooms and remaining butter until tender. Add pearl onions and mushrooms to serving platter. Remove bay leaf from sauce. Pour sauce over chicken and vegetables.

pearl onions, onions, carrots, celery, butter, chicken, white wine, chicken broth, fresh parsley, salt, thyme, pepper, bay leaf, flour, milk, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84749 (may not work)