Ingredients:
1/2 lb white pearl onions
1 cup thinly sliced onions
1/2 cup sliced carrots
1/2 cup thinly sliced celery
1 tablespoon butter, divided
2 teaspoons butter, divided
6 boneless skinless chicken breast halves
1 cup Chardonnay wine ( or other dry white wine or 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 leaves
3 tablespoons flour
1/2 cup fat-free evaporated milk
1/2 lb fresh mushrooms, quartered
Directions:
In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
In the same pan, saute sliced onions, carrot and celery in 1 tablespoon 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 cup; stir in broth and seasonings.
Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to 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 nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
In the same pan, saute mushrooms until tender.
Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.