Ingredients:
2 cups thinly sliced onions
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
2 tablespoons butter
4 boneless skinless chicken breast halves
1 cup dry white wine
1 1/3 cups chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon paprika
3 tablespoons flour
1/2 cup evaporated milk
8 ounces fresh mushrooms, sliced
1 tablespoon butter
Directions:
In lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside.
In same pot, brown chicken on both sides.
Remove chicken and keep warm.
To pot, add wine, simmer until reduced by half.
Add broth and seasonings.
Return chicken and sauted veggies to pot.
Simmer for 5-6 minutes, until juices run clear.
Remove chicken and place on serving platter.
Mix flour and milk; add to pot, bring to a boil.
Cook and stir for 2 minutes.
In skillet, saute mushrooms in 1 T butter until browned.
Spoon mushrooms over chicken.
Spoon sauce over chicken and mushrooms.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.