Ingredients:
6 boneless skinless chicken breast halves
1/2 lb white pearl onions
1/2 lb fresh mushrooms
1/2 cup sliced carrots
1/2 cup celery
1 cup chicken broth
1 cup white wine
2/3 cup half-and-half or 2/3 cup heavy cream
3 tablespoons flour
1 teaspoon thyme
1 bay leaves
salt
pepper
Directions:
In large pan boil onions for 5 minutes, drain and set aside.
Saute the carrot, mushroom and celery in same pan in about 1 tablespoon butter; remove and set aside.
Add chicken and brown on both sides.
Remove and keep warm with vegetables.
Add broth, wine and seasonings and simmer 5 minutes.
Return chicken and vegetables and simmer an additional 5-10 minutes.
Combine flour and cream until smooth; gradually add to pan and bring to a boil stirring until thickened.
Discard bay leaf and serve with chive mashed potatoes.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.