Yield: 2 Servings
|4 ounces||Green noodles|
|1 pack||(12-oz) frozen breaded chicken fillets|
|4 tablespoons||Chopped onion|
|2 tablespoons||Butter or margarine|
|2 tablespoons||All-purpose flour|
|1 dash||White pepper|
|1 dash||Garlic powder|
|2 cups||Light cream or milk|
|4 tablespoons||Dry white wine|
|2 tablespoons||Snipped parsley|
1. Prepare fillets according to package directions.
2. Cook noodles according to package directions; drain.
3. Meanwhile, in a 1-quart saucepan cook onion in hot butter until tender but not brown. Whisk in flour, salt, pepper and garlic powder. Add light cream all at once. Simmer and cook, stirring, until thickened, about 2 minutes. Whisk in the wine and parsley; cook 2 minutes longer.
4. To serve, arrange noodles on warm serving platter. Place hot fillets on top. Pour some of the sauce over fillets; pass remaining sauce.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .