braised chicken and veggies

I just love recipes that result in platters full of delicious food.  And by platters, I mean platters...look at that thing!  There's just food piled everywhere!

This recipe is one of my all-time favorites.  I won't lie...it does take a bit of time (and dishes!) to make.  But, it's not difficult and is definitely a crowd pleaser when company comes over.  If you are looking for a stick-to-your-ribs, comfort food kind of meal, this is it!


Braised Chicken and Veggies

• 1 onion, sliced
• 1 large carrot, sliced
• 2 stalks celery, sliced
• 4 potatoes, diced
• 3 T. butter, divided
• 6 boneless, skinless chicken breast halves
• 1 cup dry white wine (chicken broth may be used as a substitute)
• 1 1/3 cup chicken broth
• 1 T. minced fresh parsley
• 1 t. salt
• 1 t. thyme
• 1/4 t. white pepper
• 1 bay leaf
• 3 T. flour
• 1/2 cup evaporated milk
• 1/2 pound fresh mushrooms, quartered

In a large nonstick skillet, saute onion, carrot, potatoes, and celery in 2 T. butter for 10 minutes, or until tender.  Remove vegetables; set aside and keep warm.

Add chicken to the skillet; 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 5-10 minutes, or until chicken is cooked through.  Remove chicken to a serving platter; keep warm.

In a separate skillet, saute mushrooms in remaining 1 tablespoon of butter until tender.  Pour cooked mushrooms into wine mixture; add remaining cooked veggies.  In a separate bowl, combine flour and milk until smooth; gradually stir into veggies.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Discard bay leaf.  Spoon sauce with veggies over chicken.  Serves 6.