Egg noodles with \"serve & save\" chicken marengo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Flour | ||
| ½ | teaspoon | Thyme leaves |
| Salt | ||
| Pepper | ||
| 2 | Chickens,broiler-fryer | |
| ½ | cup | Butter |
| 16 | Onions,small,parboiled | |
| ½ | pounds | Mushrooms,sliced |
| 1 | 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 |
Directions
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