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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Braised Chicken   
    Categories: Poultry, Vegetables, Wine, Herbs, Dairy   
         Yield: 6 servings   
       
       1/2 lb Pearl onions   
         1 c  Thin sliced onion   
       1/2 c  Thin sliced carrot   
       1/2 c  Thin sliced celery   
         1 tb + 2 ts butter; divided   
         6    Boned, skinned chicken   
              - breast halves (4 oz ea)   
         1 c  Chardonnay or other dry   
              - white wine   
     1 1/3 c  Chicken broth   
         1 tb Minced fresh parsley   
         1 ts Salt   
         1 ts Dried thyme   
       1/8 ts White pepper   
         1    Bay leaf   
         3 tb A-P flour   
       1/2 c  Evaporated milk   
       1/2 lb 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 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.   
        
     Margaret Haugh Heilman, Houston, Texas   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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