Creamy Chicken And Noodles
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Butter340 g
White Mushrooms (sliced)2 tbsps
Thyme (fresh, finely chopped)1 small
Carrot (finely chopped)1
Salt3 tbsps
All-Purpose Flour1 cup
White Wine (dry)1 cup
Heavy Cream450 g
Wide Egg Noodle (extra-)2 tbsps
Dijon Mustard2 tbsps
Dill (chopped fresh)Directions:
1
Add the chicken and cook to heat through
2
Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat
3
Lightly brown the mushrooms, 10 to 12 minutes
4
Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper
5
Cook, partially covered, until the vegetables soften, 10 minutes
6
Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb
7
Add the stock and bring to a bubble
8
Stir in the cream, season with a little nutmeg and let the sauce thicken a bit
9
Bring a pot of salted water to a boil and cook the noodles to al dente
10
Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs