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Ingredientes
- 1 x Chicken breast, halved and skinned, (flatten slightly to cook more proportionately)
- 1/2 c. Flour, seasoned with garlic salt and fresh grnd black pepper
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, minced
- 2 x Cloves garlic, crushed
- 3 ounce Fresh mushrooms, sliced
- 2 c. Chicken broth
- 1/4 c. Celery, sliced thin
- 1/2 c. Skim lowfat milk, (I use 2%)
- 1/2 tsp Dry rosemary
- 1/4 c. Dry white wine
- 1 Tbsp. Butter or possibly margarine, (optional)
- 6 ounce Cooked egg noodles
- 1 Tbsp. Fresh Italian parsley, minced
Direcciones
- Rinse the chicken breasts under cool water. Pat dry. Place the flour in a plastic bag. Add in the breasts to the flour. Close the bag and gently shake to coat the chicken.
- Heat the oil in a saute/fry pan. Add in the breasts and brown on all sides. Remove and set aside. Add in the onion, garlic, celery and mushrooms to the pan and saute/fry till limp. Add in the rosemary, and wine; simmer till reduced in half.
- Add in the broth and lowfat milk and bring to a gentle boil. Reduce heat, return chicken to pan and simmer uncovered for 15 min. Remove chicken to hot plate. Meanwhile, increase the flame, add in butter and cook sauce till thickened (10-15 min).
- In a serving plate, combine noodles and sauce, top with chicken, sprinkle fresh parsley over all, and serve. This could also be served with rice, but we really like it with the noodles.
- Serves 2 (but you could easily addanother half piece of chicken breast and 8 ounces of noodles to serve 3).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1231g | |
| Calories 1523 | |
| Calories from Fat 415 | 27% |
| Total Fat 47.16g | 59% |
| Saturated Fat 15.29g | 61% |
| Trans Fat 0.27g | |
| Cholesterol 265mg | 88% |
| Sodium 1037mg | 43% |
| Potassium 1879mg | 54% |
| Total Carbs 190.1g | 51% |
| Dietary Fiber 11.9g | 40% |
| Sugars 14.6g | 10% |
| Protein 72.45g | 116% |
