1\/2 Pound Pearl Onions
\n1 cup thinly sliced onions
\n1\/2 C. thinly sliced carrots
\n1\/2 C. thinly sliced celery
\n6 boneless skinless chicken breast halves (1 \u2013 1 1\/2 lbs) 1 C. chardonnay or other dry white wine or reduced sodium chicken broth
\n1 C. reduced-sodium chicken broth
\n1 T. minced fresh parsley
\n1 tsp. cornstarch
\n1 tsp. dried thyme
\n1\/8 tsp. white pepper
\n1 bay leaf
\n1\/2 pound fresh mushrooms quartered<\/p>\n
In a large pot boil pearl onions for 3 minutes drain and rinse in cold water; peel and set aside. Saut\u00e9 sliced onions, carrots and celery in a pan coated with pam until tender. Add chicken to pan and brown on both sides. 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 serving platter. Combine cornstarch to chicken broth until smooth; gradually stir into pan add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from heat; cover and set aside. In a nonstick skillet, saut\u00e9 reserved pearl onions and mushrooms until tender. Discard bay leaf, add chicken and vegetables and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 Pound Pearl Onions 1 cup thinly sliced onions 1\/2 C. thinly sliced carrots 1\/2 C. thinly sliced celery 6 boneless skinless chicken breast halves (1 \u2013 1 1\/2 lbs) 1 C. chardonnay or other dry white wine or reduced sodium chicken broth 1 C. reduced-sodium chicken broth 1 T. minced fresh parsley 1 tsp. cornstarch 1 tsp. dried thyme 1\/8 tsp. white pepper 1 bay leaf 1\/2 pound fresh mushrooms quartered In a large pot boil pearl onions for…<\/p>\n