Egg Noodles With "serve & Save" Chicken Maren Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Flour,
Salt,
2: Chickens, broiler-fryer
16: Onions, small,parboiled
1: Garlic clove, minced
1 can: Tomatoes,undrained, 19oz
3 quart: Water, boiling
1/2 tsp: Thyme leaves,
Pepper,
1/2 cup: Butter,
1/2 lbs: Mushrooms, sliced
1 can: Chicken broth, 12.5oz
2 tbsp: Parsley, chopped
8 ounce: Egg noodles, medium
Directions:
1. Season 1 cup flour with thyme, 1 teaspoon salt and 1/4 teaspoon
pepper; coat chicken.
2. Brown chicken in butter in a large skillet.
3. Remove chicken; set aside. Add onions, mushrooms and garlic to
skillet; saute 5 minutes.
4. Gradually blend chicken broth with 2 tablespoons flour.
5. Stir broth mixture into skillet with tomatoes, parsley and salt and
pepper to taste; boil 1 minute, stirring constantly.
6. Arrange chicken, vegetables and sauce in a covered roasting pan;
bake in preheated 375F. oven 30 minutes, or until chicken is
fork-tender.
7. Meanwhile, add 1 tablespoon salt to rapidly boiling water;
gradually add noodles so that water continues to boil.
8. Cook noodles, uncovered, stirring occasionally, until tender;
drain in colander.
9. To serve, arrange half of chicken, vegetables and sauce on
noodles.
10. To save the other half:
....a. Cool quickly the remaining half of chicken, vegetables and
sauce; freeze in freezer container.
....b. When ready to serve, defrost and place in casserole; heat,
covered, in preheated 375F. oven 45 to 60 minutes, or until
bubbling.
....c. Serve over 8 ounces medium egg noodles, cooked according to
directions given above.
Source from luhu.jp
pepper; coat chicken.
2. Brown chicken in butter in a large skillet.
3. Remove chicken; set aside. Add onions, mushrooms and garlic to
skillet; saute 5 minutes.
4. Gradually blend chicken broth with 2 tablespoons flour.
5. Stir broth mixture into skillet with tomatoes, parsley and salt and
pepper to taste; boil 1 minute, stirring constantly.
6. Arrange chicken, vegetables and sauce in a covered roasting pan;
bake in preheated 375F. oven 30 minutes, or until chicken is
fork-tender.
7. Meanwhile, add 1 tablespoon salt to rapidly boiling water;
gradually add noodles so that water continues to boil.
8. Cook noodles, uncovered, stirring occasionally, until tender;
drain in colander.
9. To serve, arrange half of chicken, vegetables and sauce on
noodles.
10. To save the other half:
....a. Cool quickly the remaining half of chicken, vegetables and
sauce; freeze in freezer container.
....b. When ready to serve, defrost and place in casserole; heat,
covered, in preheated 375F. oven 45 to 60 minutes, or until
bubbling.
....c. Serve over 8 ounces medium egg noodles, cooked according to
directions given above.
Source from luhu.jp