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Braised Chicken with a "Creamy Gravy"




Source of Recipe


Personal Collection






List of Ingredients



• ½ Pound Pearl Onions
  
• 1 cup thinly sliced onions
  
• ½ cup thinly sliced celery
  
• 6 boneless skinless chicken breast halves (1 – 1 ½ lbs)
  
• 1 cup chardonnary or other dry white wine
  
• 1 cup reduced-sodium chicken broth (2 cups of you dont want wine)
  
• 1 tablespoon minced fresh parsley
  
• 1 teaspoon of Rice Flour
  
• 1 teaspoon dried thyme
  
• 1/8 teaspoon white pepper
  
• 1 bay leaf
  
• 6 fresh Sage Leaves or 2 Tsp dried Sage
  
• ½ pound fresh mushrooms quartered
  






Instructions



1. Sauté sliced onions, carrots and celery in a pan coated with pam until tender
   
2. Add chicken to pan and brown on both sides
   
3. Add wine; simmer until reduced to ½ cup. Stir in broth and seasonings.
   
4. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to serving platter.
   
5. Combine rice flour with chicken broth until smooth; gradually stir into pan. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
6. Return vegetables to pan. Remove from heat; cover and set aside.
   
7. In a nonstick skillet, sauté halved pearl onions and mushrooms until tender. Discard bay leaf, add chicken and vegetables and enjoy.
   
8. Serve with Seasoned Rice.
   






Final Comments


Contains: Protein B Free Veggie

Breakfast: A B C D E
MM Snack: A B C D E
Lunch: A B C D E
MA Snack: A B C D E
Dinner: A B C D E
Pm snack: A D E