Chicken & Mushrooms Over Parslied Noodles
Source: Judy's Kitchen
Rating: 9.5 out of 10
1 Tbsp. sea salt, divided use
1 lb. curly noodles, with or without egg
1 stick (8 Tbsp.) Smart Balance buttery spread, divided use
1/2 cup chopped fresh parsley
1/2 tsp. black pepper
1/4 tsp. ground red pepper (or cayenne)
1/2 tsp. smoked paprika
1 cup all-purpose flour, divided use
1/4 cup cold water
4 boneless, skinless chicken breasts, sliced in half and pounded to make 8 cutlets
1 pkg. (8 oz.) cremini mushrooms (or other mushroom of choice), sliced
1 large shallot, diced
1 large garlic clove, grated
1-1/4 cups dry white wine, drinking quality
1 cup low-sodium chicken broth + more if needed to thin gravy
1 Tbsp. lemon juice
Fill a large stock pot with water and 1-1/2 tsp. sea salt, and place over high heat. When water boils, add noodles and cook per package directions. Drain noodles and toss with 3 Tbsp. SB and 1/2 cup chopped parsley. Cover and keep warm.
While pasta water is heating,combine 1 tsp. salt, pepper, ground red pepper, paprika and 1/2 cup flour in a paper plate. In a medium bowl, add water. Wet chicken in water and then dredge in the flour mixture.
In large saute pan over medium-high heat, melt 3 Tbsp. SB and saute chicken breasts, about 4 minutes on each side; remove to a plate; keep warm. Reduce heat; add 2 Tbsp. SB, mushrooms and shallots to pan and saute about 5 minutes, till veggies are beginning to brown; add garlic, saute for an additional 30 seconds; stir in remaining 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper and mix till pasty. Add wine, raise heat, let it bubble up while you continue to stir, scraping up any browned bits. Add chicken stock and lemon juice and cook for an additional 3-4 minutes, till mixture is of desired gravy consistency (add more stock if needed). Put chicken back in pan, reduce heat, cover and simmer while pasta cooks. Taste to adjust seasonings, adding more salt and pepper if needed.
Serve chicken breasts over noodles, accompanied by a fresh green salad. Yield: 4-6 servings