Yield: 1 Servings
|1 \N||Chicken breast; halved and skinned, (flatten slightly to cook more evenly)|
|½ cup||Flour; seasoned with garlic salt and fresh ground black pepper|
|1 tablespoon||Olive oil|
|1 small||Onion; chopped|
|2 \N||Cloves garlic; crushed|
|3 ounces||Fresh mushrooms; sliced|
|2 cups||Chicken broth|
|¼ cup||Celery; sliced thin|
|½ cup||Skim milk; (I use 2%)|
|½ teaspoon||Dried rosemary|
|¼ cup||Dry white wine|
|1 tablespoon||Butter or margarine; (optional)|
|6 ounces||Cooked egg noodles|
|1 tablespoon||Fresh Italian parsley; chopped|
Rinse the chicken breasts under cold water. Pat dry. Place the flour in a plastic bag. Add the breasts to the flour. Close the bag and gently shake to coat the chicken.
Heat the oil in a sauté pan. Add the breasts and brown on all sides. Remove and set aside. Add the onion, garlic, celery and mushrooms to the pan and sauté until limp. Add the rosemary, and wine; simmer until reduced in half.
Add the broth and milk and bring to a gentle boil. Reduce heat, return chicken to pan and simmer uncovered for 15 minutes. Remove chicken to warm plate. Meanwhile, increase the flame, add butter and cook sauce until thickened (10-15 minutes).
In a serving plate, combine noodles and sauce, top with chicken, sprinkle fresh parsley over all, and serve. This could also be served with rice, but we really like it with the noodles. Serves 2 (but you could easily add another half piece of chicken breast and 8 ounces of noodles to serve 3).
Posted to TNT Recipes Digest by gailk@... (Gail Kremser) on Mar 5, 98