Courtesy of Isabel Hubbard
1/2 pound pearl onions
1 cup thinly sliced white onions
1/2 cup thinly sliced celery
2 tablespoons butter or margarine
6 boneless, skinless chicken breast halves (1 1/2 pounds)
1 cup Wollersheim Chardonnay wine or another dry wine, i.e. Prairie Sunburst Red, Pinot Noir or Domaine du Sac
1 1/3 cups chicken broth
1 tablespoon minced fresh parsley (or dried)
1 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 tablespoons flour—all purpose
1/2 cup evaporated milk
1/2 pound fresh mushrooms quartered
1. In a Dutch oven or a large pan sauté sliced onion, pearl onions, carrot and celery in 1 tablespoon butter until tender. Remove vegetables: set aside.
2. Add chicken to the pan, brown & remove.
3. Add wine; simmer until reduced to 1/2 cup. Stir in broth & seasonings.
4. Return the chicken to the pan; cover & simmer for 5 minutes or until juices are clear.
5. Remove chicken to a serving dish, keep warm.
6. Combine flour & evaporated milk until smooth. Bring to a boil & stir for 2 minutes or until thickened.
7. Return vegetables to the pan. Remove from heat; cover & set aside.
8. In skillet, sauté mushrooms in butter until tender. Add mushrooms to the serving dish. Discard bay leaf and spoon over chicken & vegetables. Enjoy!