CREAMY BRAISED CHICKEN with PINOT NOIR BLANC
Recipe Date:
July 12, 2020
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
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!
Ingredients
Directions