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Categories:
mushrooms butter leeks carrot onion celery chicken flour white wine chicken stock sour cream egg noodles salt
Viewed: 54 - Published at: 9 years agoIngredients
- 2 dried porcine mushrooms
- 2 Tbsp. butter
- 2 leeks, white part, split, rinsed and diced
- 1 medium carrot diced
- 1 medium onion diced
- 1 large celery rib diced
- 2 boneless, skinless chicken breast halves
- 2 Tbsp. all purpose flour
- 2 Tbsp. dry white wine
- 4 c. chicken stock, fat free
- 1 c fat free sour cream
- 1 c fideo/fine cut egg noodles
- Salt and pepper to taste
Method
- Using small pan, bring a cup of water to a boil and drop in porcine.
- Cook uncovered over medium to high heat for 10 minutes, drain, pat dry and slice thinly.
- Set aside.
- In a large saute pan, melt butter over low heat.
- Add leeks, carrots, onion, celery and chicken; stir gently and cover to cook over low heat for five minutes.
- Stir vegetables, turn chicken and check for doneness (should be about half done).
- Cover and cook 5 minutes or until chicken is just done.
- Remove chicken from pan.
- Sprinkle flour over melted butter, vegetables and pan juices, stir and cook over low heat for 2 minutes.
- Slowly add wine and two cups of broth. Stir and cook until bubbly and thickened.
- Add sour cream very slowly and allow to cook gently while you slice chicken into bite sized pieces.
- In a large frying pan, bring the remaining stock to a boil and add fideo.
- Cook four minutes, until almost done.
- Do not drain.
- Slowly add the noodle mixture to the hot vegetables, etc. Add chicken and bring back to a boil.
- Serves 4.
