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Add a photoRich, Flavorful, Healthy, Satisfying, Chicken Dish
Ingredientes
- 1 tbs EVOO
- 4 slices of bacon – chopped
- 1/2 c all purpose flour plus some for coating the chicken
- 2 lbs chicken tender - cut into 1” pieces
- (chicken breast may be used)
- 2 cups mushrooms
- (use your favorite, cut them into bite size pieces)
- 3 ribs of celery – chopped
- 1 carrot – chopped
- 1/2 onion – chopped
- I Turnip chopped (I like it but you can leave it out)
- 2 cups chardonnay wine
- 4 tbs butter (2 for making roux & 2 for the noodles)
- 1 C chicken stock
- parsley for garnish
Direcciones
- Heat a Dutch oven or heavy bottomed pan, over medium-high heat with EVOO.
- Add bacon and cook until crisp. Remove the bacon
- Season the chopped chicken with salt and pepper.
- Toss the chicken is flour to coat (remove excess flour) and add it to the hot bacon drippings.
- Brown the chicken about 3 minutes or untill nicely browned then remove.
- Add mushrooms, celery, carrots and turnips, season with salt, pepper.
- Cook vegetables 5-6 minutes to tenderize them. Push vegetables off to the edge of the pan forming a well.
- Add 2 tablespoons butter to the well whisk in 2 tablespoons flour, make into roux
- Whisk in wine &, mix the veggies back in.
- Add chicken stock, bring to simmer.
- Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes.
- Boil Salt water for egg noodles. Add noodles to boiling water and cook to al dente.
- Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with salt and pepper, to taste.
- Serve chicken mixture over noodles ( I serve in a shallow bowl but a plate should be fine) and garnish with parsley & Bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 308 | 65% |
| Total Fat 34.42g | 43% |
| Saturated Fat 12.56g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 390mg | 16% |
| Potassium 502mg | 14% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.14g | 1% |
| Protein 24.1g | 39% |
