Egg noodles with \"serve & save\" chicken marengo

Yield: 4 servings

Measure Ingredient
\N \N Flour
½ teaspoon Thyme leaves
\N \N Salt
\N \N Pepper
2 \N Chickens,broiler-fryer
½ cup Butter
16 \N Onions,small,parboiled
½ pounds Mushrooms,sliced
1 \N Garlic clove,minced
1 can Chicken broth(12.5oz)
1 can Tomatoes,undrained(19oz)
2 tablespoons Parsley,chopped
3 quarts Water,boiling
8 ounces Egg noodles,medium

1. Season 1 cup flour with thyme, 1 teaspoon salt and ¼ teaspoon pepper; coat chicken.

2. Brown chicken in butter in a large skillet.

3. Remove chicken; set aside. Add onions, mushrooms and garlic to skillet; saute 5 minutes.

4. Gradually blend chicken broth with 2 tablespoons flour.

5. Stir broth mixture into skillet with tomatoes, parsley and salt and pepper to taste; boil 1 minute, stirring constantly.

6. Arrange chicken, vegetables and sauce in a covered roasting pan; bake in preheated 375'F. oven 30 minutes, or until chicken is fork-tender.

7. Meanwhile, add 1 tablespoon salt to rapidly boiling water; gradually add noodles so that water continues to boil.

8. Cook noodles, uncovered, stirring occasionally, until tender; drain in colander.

9. To serve, arrange half of chicken, vegetables and sauce on noodles.

10. To save the other half:

....a. Cool quickly the remaining half of chicken, vegetables and sauce; freeze in freezer container.

....b. When ready to serve, defrost and place in casserole; heat, covered, in preheated 375'F. oven 45 to 60 minutes, or until bubbling.

....c. Serve over 8 ounces medium egg noodles, cooked according to directions given above.

Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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