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Creamy Braised Chicken




Source of Recipe


Sandy


List of Ingredients




1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breasts
1 cup chardonnay or other dry whte wine, or chicken broth
1 1/3 cups FF chicken broth
1 tablespoons minced parsley
salt to taste
1 tsp thyme
1/8 tsp pepper
1 bay leaf
3 tablespoons flour
1/2 cup skim milk

Recipe



In a large pan, in one tablespoon butter, saute the onion, carrot and celery until just tender. remove and set aside. In the same pan, brown chicken breasts on both sides. remove and keep warm. Add wine; simmer until reduce by half. Stir in broth and seasonings.

Return chicken to pan; cover and simmer until juices run clear, about 5-10 minutes. Remove chicken to serving platter and keep warm. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil, cook and stir 2 minutes or until thickened. Return vegetables to pan; warm through. Discard bay leaf and pour sauce and vegetables over chicken on platter.

6 servings

One serving (one chicken breast half with 2/3 cup sauce) is 5 points.