 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A variation on a great dish. Makes a great family supper with a tossed salad. Kids like this! Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1 1/2 teaspoons salt, divided |
1/2 teaspoon fresh ground black pepper |
1 tablespoon finely chopped fresh sage leaf |
12 ounces fresh wild mushrooms, sliced (use whatever variety is available, or a mixture) |
1/4 cup all-purpose flour |
1 teaspoon paprika |
1 lb skinless chicken breast half |
2 tablespoons olive oil |
1/2 cup chicken broth |
2 tablespoons dry white wine |
1 cup sour cream |
1 tablespoon all-purpose flour |
5 cups hot cooked egg noodles |
1/4 cup chopped fresh italian parsley |
Directions:
1. Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.
2. COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4 strips. Dredge chicken strips in flour mixture, shaking off excess flour.
3. Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.
4. Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.
|
|