Pasta Dish with Chicken, Mushrooms and Cream Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is a really easy, one-pan dish you can make. Can sub beef for chicken and mix and match ingredients (such as a lemon sauce instead of cream for example) to make different varieties. Ingredients:
6 cups of egg noodles, boiled |
2 lbs chicken, pounded into 6 thin slices |
1 egg white |
1/4 cup milk |
1/4 cup flour |
4 tbsp olive oil |
4 tbsp butter |
2 cups mushrooms, sliced |
2 tbsp tomato, sun dried and chopped |
1/2 cup fat free half and half |
1/4 cup white wine |
Directions:
1. 1. Mix the milk and egg white. Dip each piece of raw chicken into that and then into the flour, to bread each piece. Dump out any wet/clumpy flour and save about 1 or 2 tbsp for later.
2. 2. Saute chicken in a pan with 1/2 the butter and 1/2 the oil. Each side should take 4 mins or less to brown, then keep in an oven at 250 degrees to stay warm.
3. 3. Add mushrooms to the pan drippings, with remaining oil and butter. Saute and add in seasonings (I use salt, pepper, parsley, onion flakes, a little cayenne) and the sun dried tomatoes. Then dust the remaining flour over everything and stir in thoroughly.
4. 4. Add the wine once the mushrooms are about done (3-4 minutes) and let the wine come to a slight boil so it reduces. Once it's boiled, reduce the heat to a simmer.
5. 5. Start up the water for the egg noodles.
6. 6. Add the cream slowly to the mushroom sauce and add a little more flour if it's still too thin. You can use heavy cream instead of the fat free half and half, but you pay for it in calories!
|
|