Moms Creamed Chicken Over Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I found this wonderful recipe years ago in Good Houskeeping. It's a keeper. Made with reduced fat and calories, yet you'd never know it! Bursting with flavor. Ingredients:
1 medium onion, chopped (about 1 c) or 3 scallions, chopped fine |
1 t unsalted butter |
1/2 pound mushrooms, wiped clean and sliced |
1 t all-purpose flour |
1/4 c chicken broth or canned reduced-sodium chicken broth, heated |
1/2 c evaporated skim milk |
2 t fresh lemon juice |
1 t chopped fresh dill, or 1 t optional herb |
1/4 c low-fat sour cream |
3 skinless, boneless chicken-breast halves, poached and cut into bite-sized pieces |
salt and pepper to taste |
1/2 pound egg noodles (or yolk-free noodles), cooked |
Directions:
1. In a large non-stick skillet, cook the onion in butter over moderately low heat for 5 minutes or until the onion is softened.
2. Add the mushrooms, and cook the mixture over moderately high heat for 5 to 8 minutes, or until almost all liquid from the mushrooms has evaporated.
3. Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes.
4. Whisk in the broth; bring the mixture to a boil, whisking, and simmer 3 minutes.
5. Add the milk. Simmer the mixture for 3 to 5 minutes or until it is thickened.
6. Stir in the lemon juice, dill, sour cream, chicken, and salt and pepper to taste. Cook the mixture over moderate heat until it is heated through.
7. Serve each portion over a mound of cooked Noodles.
8. Variations:
9. Add 2 T White Wine with the Chicken Broth
10. Add 1/2 a Green or Red Pepper, chopped, with the Mushrooms
11. Stir in 2 T of Curry Powder with the Onion to make a Chicken Curry, and garnish the dish with sliced Bananas, sliced Papaya, a few crushed Peanuts, and a little shredded Coconut!
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