CREAMY BRAISED CHICKEN with PINOT NOIR BLANC
July 12, 2020
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!