Creamy Braised Chicken - cooking recipe

Ingredients

15 oz. jar pearl onions
1/2 c. thinly sliced carrot
1 Tbsp. plus 2 tsp. butter
1 c. dry white wine or reduced sodium chicken broth
1 Tbsp. minced fresh parsley
1 tsp. dried thyme
1 bay leaf
1/2 c. 1 or 2% milk
1 c. thinly sliced onion
1/2 c. thinly sliced celery
1 1/2 lb. (6) boneless skinless chicken breast halves
1 1/3 c. reduced sodium chicken broth
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. flour
1/2 lb. fresh mushrooms, quartered

Preparation

In Dutch oven or large kettle, saute sliced onion, carrot and celery in 1 tablespoon butter until tender.
Remove veggies and 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 seasoning.
Return chicken to pan; cover and simmer for 5 minutes or until juice runs clear.
Remove chicken to a serving platter; keep warm.