Creamy rosemary chicken

Yield: 1 Servings

Measure Ingredient
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

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