"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Braised Chicken Recipe

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This recipe for Creamy Braised Chicken, by , is from The VanStechelman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorna VanStechelman
Added: Tuesday, September 4, 2007


1/4 lb pearl onions
1/2 c thinly sliced onion
1/4 c thinly sliced carrot
1/4 c thinly sliced celery
1 T butter or margarine
3 boneless skinless chicken breast halves (1-1/2 lb.)
1/2 c Chardonnay or other dry white wine or reduced-sodium chicken broth
2/3 c reduced-sodium chicken broth
1-1/2 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp dried thyme
1/8 tsp white pepper
1/2 bay leaf
1 T and 1-1/2 tsp all-purpose flour
1/4 c fat-free evaporated milk
1/4 lb fresh mushrooms, quartered

In a Dutch oven or large kettle, bring 6 c 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 T butter until tender. Remove vegetables; set aside. Add chicken to the pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 c 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, sauté reserved pearl onions in remaining butter until tender. Remove and set aside. In the same pan, sauté mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

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