Recipes

cook egg noodles as directed. drain and then return to pot and add 2 tbs butter and chopped chives. season w/ salt and pepper and toss to coat. in a large, high-side skillet w/ a tight-fitting lid, place chicken stock and bring to a boil. once it is boiling, add the carrots, cleery, bay leaf, onions, and chicken breasts. shake pan to nestle everything into the stock. place the lid on the skillet and bring back up to a boil, then turn the heat down to simmer the chicken for 15 min, until it is firm but not tough. remove chicken, vegetables and bay leaf from poaching water. season vegetables w/ salt and pepper; set aside and keep warm. while water is coming up to a boil for noodles, start mushrooms. place a large skillet over medium-high heat w/ the remaining 2 tbs butter and olive oil, add the shallots and cook, stirring fequently for 2 min. add the sliced mushrooms and continue to cook for 5 more min or until they are tender and and barely golden in color. season w/ a little salt and pepper and ground thyme. add the flour and continue to cook for 1 min more, then whisk in the wine and then the 2c chicken poaching liquid and cream. season w/ a little nutmeg and bring up to a simmer. slice the poached chicken breasts on an angle, slice into the creamy mushroom sauce, and simmer 10 min. add more of the poaching liquid if the sauce becomes too thick. divide the buttered chive egg noddles among 4 dinner plates and top each serving w/ sliced chicken and creamy mushroom sauce. serve steamed vegetables along side.1/2 lb wide egg noddles 4 tbs (1/2 stick) butter 3 tbs chopped or snipped fresh chives salt and pepper 2 tbs olive oil 2 large shallots, thinly sliced 1 lb button mushrooms, thinly sliced 1/2 tsp ground thyme 2 tbs flour 1/2 c dry white wine 4 c chicken broth 2 poaching water (from poaching chicken) 1/2 c heavy cream or half-n-half (can sub evaporated skim milk) ground nutmeg 4 poached chicken breast, boneless, skinless generous handlful small baby carrots 4 celery ribs, w/ leafy tops from heart, cut in half 1 bay leaf small onion, peeled, quartered