This is a "cleaned-up" version of a somewhat heavy dish. I increased the amount of vegetables, used olive oil (and less of it) instead of butter, and substituted half-and-half for the original heavy whipping cream. This is one of my husband's favorite meals.
1.5 lbs boneless, skinless chicken breasts
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
8 large peeled carrots, each chopped into 3-4 pieces
12 oz mushrooms, halved (or quartered, if large)
1/4 cup flour
1/2 tsp garlic powder
1/2 tsp coarse black pepper
2 tbls olive oil
1 14 oz. can reduced-sodium chicken broth
1 cup white wine
1/2 cup half-and-half
1/2 tsp sea salt
Mix together flour, garlic powder, and pepper in a shallow bowl. Slice each chicken breast in half horizontally to make them thinner, then cut each of these halves into 2 or 3 large pieces. Heat 1 tbls of the olive oil in a nonstick Dutch oven or stockpot over medium heat. Dredge the chicken pieces in the flour mixture, shaking off excess flour. Reserve remaining flour mixture and set aside.
When the oil is shimmering, add the chicken pieces, in 2 batches if necessary. Cook on each side for 2-3 minutes until a light golden color; chicken will not be quite cooked through yet. Do not brown chicken. Remove chicken to plate. In same pot, heat remaining 1 tbls olive oil. Add onion, celery, carrots, and mushrooms. Saute over medium heat for 8-10 minutes, until onions are transparent and mushrooms have released their liquids. Sprinkle the remaining flour mixture over the vegetables. Stir well, and cook an additional 2-3 minutes, until flour is absorbed and veggie mix is thick and sticky. Add broth and wine, and stir well. Return chicken and any accumulated liquids to pot. Increase heat to high, and bring mixture to a boil. Reduce heat to low and cover pot with a tight-fitting lid. Simmer until chicken is very tender, approximately 25 minutes. Remove chicken from pot. Increase heat to high, and return mixture to a boil. Boil, uncovered, until mixture is reduced to approximately 2 cups, stirring frequently to prevent sticking. (No need to measure--just reduce the liquid; this should take about 5 minutes.) Reduce heat to medium and stir in half-and-half and salt. Return chicken to pot. Stir gently to heat through, and serve.
Serves 4-6
