Ingredients:
3 chicken breasts, boneless, skinless
1 package wide egg noodles, cooked and drained
1 large (Vidalia) onion, medium dice
2 cloves of garlic, minced or microplaned
1 can chicken broth
1/2 cup white wine
1/3 cup paprika
1 tablespoon butter
1 tablespoon vegetable oil
8oz sour cream
Salt and pepper to taste
Instructions:
Set a medium saucepan of salted water on to boil. When it comes to a boil carefully drop in chicken breast and bring back to boil. Cook chicken breast for 10-15 minutes, or until no longer pink in the thickest portions (don't be afraid to cut into them to check, the chicken is being chopped/shredded anyway). When chicken is cooked, remove from water and allow to cool enough until it can be handled. Once cool, chop or shred with a fork into small, bite-sized pieces and set aside until called for.
In a large saute pan over medium-high heat, melt butter and vegetable oil. Saute onions until lightly browned and translucent. Add garlic and stir quickly for 5-10 seconds, being careful to not burn. Add white wine and scrape the bottom of the pan with the spoon to deglaze.
When liquid has reduced, but onions are still moist, stir in chicken and cook for a few minutes. Stir in chicken broth and bring to a simmer. Once liquid has reduced slightly stir in paprika and sour cream, season with salt and pepper to taste. Simmer for 1-2 minutes and then serve over cooked egg noodles.
Voila! Dinner time.
I hope you all enjoy this easy (and tasty!) dinner as much as we do. : )
No comments:
Post a Comment
Liked my post? Hated my post? Have something to add?
Let me know!