Ingredients
1/2 pound pearl onions1 cup thinly sliced onion1/2 cup thinly sliced carrot1/2 cup thinly sliced celery1 tablespoon plus 2 teaspoons butter, divided6 boneless skinless chicken breast halves (4 ounces each)1 cup chardonnay or other dry white wine or reduced-sodium chicken broth1-1/3 cups reduced-sodium chicken broth1 tablespoon minced fresh parsley1 teaspoon salt1 teaspoon dried thyme1/8 teaspoon white pepper1 bay leaf3 tablespoons all-purpose flour1/2 cup fat-free evaporated milk1/2 pound fresh mushrooms, quartered
Preparation
In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside.
Add chicken to pan; brown on both sides. Remove and keep warm. 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 a serving platter; keep warm.
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 pan. Remove from the heat; cover and set aside.
In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.
