Serves 2
12 ounces wide egg noodles, cooked according to package directions
1 tablespoon olive
1 small yellow onion, finely chopped
8-10 ounces mushrooms, cleaned, stems removed, sliced
1 tablespoon butter
1 pound boneless skinless chicken breasts, cut in bite-size pieces
Salt
Pepper
Garlic powder
2 tablespoons all-purpose flour
3/4 cup chicken broth
1 tablespoon Worcestershire sauce
1/3 cup extra dry vermouth
1/2 cup sour cream or plain yogurt
Salt
Pepper
Chopped fresh parsley
Cook egg noodles according to package directions. Set aside. Heat 1 tablespoon olive oil in a large heavy skillet (with a lid) over medium high heat. Add finely chopped onion and mushrooms and sauté for about 5 minutes, or until the onions and mushrooms are tender. Remove the veggies from the pan and set aside. Melt 1 tablespoon butter in same skillet over medium-high heat. Add in chicken pieces seasoned with salt, pepper and garlic powder and cook for 5-7 minutes, until chicken is cooked through. Sprinkle flour in the pan. Add chicken broth, Worcestershire and vermouth. Stir to combine and whisk out any flour clumps. Bring to a gentle simmer and cook until the sauce starts to thicken, about five minutes. Add mushrooms and onions back into skillet. Reduce heat to low. Stir in sour cream or yogurt. Season to taste - if needed - with additional salt and black pepper. Put lid on, turn heat off and allow to set until ready to serve. Fold snipped parsley into cooked noodles. Serve chicken mixture with sauce over the noodles and parsley. YUM!
This recipe is shared April 11-15, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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