CREAMY BRAISED CHICKEN Prep:   20 min.    Cook: 30 min. 6 servings   Ingredients ½ pound pearl onions 1 cup thinly sliced onion ½ cup thinly sliced carrots ½ cup thinly sliced celery 1 tablespoon plus 2 teaspoons butter, divided 6 boneless skinless chicken breast halves ( 4 ounces each) 1 cup Ghost Hill Cellars Pinot Noir Blanc 1-1/3 cups reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 teaspoon salt 1 teaspoon dried thyme 1/8 teaspoon white pepper 1 bay leaf 3 tablespoons all-purpose flour ½ cup fat-free evaporated milk ½ pound fresh mushrooms, quartered   DIRECTIONS 1.  In a Dutch oven or large kettle, bring 6 cups water to boil.  Add pearl onions; boil for 3 minutes.  Drain and rinse in cold water; peel and set aside.  In the same pan, sauté sliced onion, carrot, and celery in 1 tablespoon butter until tender.  Remove vegetables; set aside.      2.  Add chicken to pan; brown on both sides.  Remove and keep warm.  Add wine; simmer until reduced to ½ cup.  Stir in broth and seasonings.  Return chicken to pan; cover and simmer for 5 minutes or until juices run clear.  Remove chicken to a serving platter; keep warm.   3.  Combine flour and milk until smooth; gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Return vegetables to the pan.  Remove from heat and set aside.   4.  In a nonstick skillet, sauté pearl onions in remaining butter until tender.  Remove and set aside.  In the same pan, sauté mushrooms until tender.  Add the onions and mushrooms to a serving platter.  Discard bay leaf from sauce; spoon over chicken and vegetables. Serve with a chilled glass of Ghost Hill Cellars Pinot Noir Blanc!