Chicken Rea
Ingredients
- 6 large boneless chicken breasts
- 1 C. chopped onion
- 3 cloves garlic, chopped
- 2 Tbs. dried celery flakes
- 1/2 tsp. poultry seasoning
- 1/2 stick butter
- 3 Tbs. olive oil
- 1 can chicken broth
- 1/2 C. white wine
- 1/2 C. carrots, chopped
- 1/2 tsp. dried rosemary
- 2 bay leaves, whole
- 8 oz. plain yogurt
- 1 large can whole mushrooms
- cornstarch for thickener if needed
Directions
Brown chicken in butter and olive oil remove to platter. Sauté onions, carrots and garlic in drippings until translucent. Sprinkle with seasonings including salt and pepper to taste. Add wine and simmer until almost gone. Add chicken broth and chicken breasts and simmer 30 minutes. Add drained mushrooms and cook 2 minutes to heat through. Remove chicken to platter and tent with foil. Reduce sauce until about half remains. On low heat, whisk in yogurt slowly. Thicken if needed. Pour sauce and vegetable over the chicken and sprinkle with chopped parsley. Serve immediately.
