I made this hearty dish a few weekends ago. It is definitely not a quick meal but very tasty! I would make it for company or make it for a Sunday evening meal and have plan-overs for the rest of the week. Serves 6. I would recommend serving with potatoes.
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 oz each)
1 cup dry white wine or reduced-sodium chicken broth
1 1/3 cups reduced-sodium chicken broth
1 tablespoon minced parsley (recipe says fresh, I used dried)
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon pepper (recipe says white pepper, I used black)
1 bay leaf (I didn't add this)
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms quartered (Rick doesn't like them so I didn't add them)
In a Dutch oven (or a stew pot), 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 or broth; simmer until reduced to 1/2 cup. Stir in the chicken 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.
Saute mushrooms until tender. Add to serving platter. Discard bay leaf from sauce, spoon over chicken and vegetables.
*Recipe from The Taste of Home Cookbook