Ingredients:
2 pounds boneless, skinless chicken
1 teaspoon Watkins Thyme
1 teaspoon Watkins Tarragon
1/4 teaspoon Watkins Dry Mustard
1 cup sliced onion
12 ounces thinly sliced mushrooms
4 cloves of garlic, minced
1/3 cup flour
1/2 cup evaporated skim milk
1/2 cup chicken broth – made with Watkins Chicken Soup Base
4 cups chicken broth – made with Watkins Chicken Soup Base
1 cup sour cream
1/4 cup fresh parsley
Salt and White Pepper to taste
Directions:
Rinse and clean chicken, pound into 1/2 inch thick between 2 sheets of wax paper. Cut into 1/2 inch x 3/4 inch pieces and place in a bowl. Add pepper, tarragon, thyme, dry mustard and set aside while preparing onion and mushrooms.
Spray large non-stick frying pan (approximately 2-quart) with a cooking spray such as Pam. Saute chicken pieces for approximately 5 to 10 minutes over medium heat until browned. Remove chicken pieces and set aside.
Spray pan with non-stick cooking spray and saute onion, mushrooms and garlic for approximately 5 to 10 minutes over medium heat. When the vegetables are tender, return the chicken pieces to the frying pan. Stir in flour and cook for 2 minutes. Add evaporataed milk and 1/2 cup chicken broth. Stir for 2 minutes. Add 2 cups of chicken broth and cook for 5 to 10 minutes or until done.
Place 1 pound of noodles in 2 cups of chicken broth an cook. Do not overcook. Place cooked noodles on a large platter. Just before serving fold in sour cream to taste. Pour mixture over noodles, sprinkle with parsley and serve.
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