Ingredients for Creamy Chicken With Vegetables
- Boneless Skinless Chicken Breast Halves
- White Pearl Onion
- Fresh Mushrooms
- 2 cups chopped carrots
- 2 stalks celery, chopped
- Chicken Broth
- White Wine
- Half And Half
- 2 tablespoons all-purpose flour
- Thyme
- 1 bay leaf (optional)
- Salt
- Pepper
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How to Make Creamy Chicken With Vegetables
- Preheat oven to 400°F (200°C).
- Chop 1 large onion into 1/2-inch pieces. Boil in 2 cups of water for 5 minutes. Drain and set aside.
- In a large oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add 2 cups chopped carrots, 1 cup sliced mushrooms, and 2 stalks of celery (chopped). Sauté for 5-7 minutes, until slightly softened.
- Remove vegetables from skillet and set aside.
- Add 1.5 lbs boneless, skinless chicken breasts to the skillet and brown on both sides for about 3-4 minutes per side.
- Remove chicken and set aside with the vegetables.
- Add 1 cup of chicken broth, 1/2 cup dry white wine, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Bring to a simmer and cook for 5 minutes.
- Return chicken and vegetables to the skillet. Simmer for an additional 5-10 minutes, or until chicken is cooked through.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1 cup of heavy cream until smooth.
- Gradually whisk the flour-cream mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce has thickened (about 2-3 minutes).
- Discard any bay leaves (if used). Serve immediately over chive mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
12g
Carbs
3g
