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Chicken: Creamy Braised Chicken

Source of Recipe

Light & Tasty Magazine (posted by mbfoster)


List of Ingredients

1/2 lb pearl onions
1 cup thinly sliced onions
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
6 boneless, skinless chicken breast halves (1 to 1-1/2 lbs)
1 cup chardonnay or other dry, white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
1 tbsp minced fresh parsley
1 tsp cornstarch
1 tsp dried thyme
1/8 tsp white pepper
1 bay leaf
1/2 lb fresh mushrooms, quartered


Recipe

In a large pot, boil pearl onions for 3 minutes, drain and rinse in cold water; peel and set aside. Saute sliced onions, carrots, and celery in a pan coated with cooking spray** until tender. Remove from pan, set aside.

Add chicken to pan and brown on both sides, remove and set aside. 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 serving platter.

Combine cornstarch** with a little broth, gradually stir into pan. Add bay leaf. 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 and mushrooms until tender. Discard bay leaf, add chicken and vegetables.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Protein B, Vegetable A