Sautéed chicken and noodles with mushrooms and cream

6 09 2010

On Sunday night, Chris and I made sautéed chicken and noodles with mushrooms and cream, fried potatoes, and broccoli for dinner. I like to think of it as a a combination of Julia Child’s sautéed chicken with mushrooms and cream and chicken marsala and a side dish of our very own fried potatoes and broccoli for all the nutrients for a heart-healthy dinner.

Ingredients:

For the sauce:

  • Pan
  • ~3 teaspoons of butter
  • Small box of bella mushrooms (~2-3 cups)
  • 1 onion
  • 1/4 cup of heavy whipping cream
  • Salt and pepper to taste
  • 1/2 cup of dry white wine

For the noodles:

  • Pot
  • Water
  • Vermicelli noodles

For the chicken:

  • Pan
  • 1 teaspoon of olive oil
  • 3 boneless chicken thighs
  • Salt and pepper to taste

For the fried potatoes:

  • Pan
  • 2 potatoes

Preparation:

  1. Peel and cut potatoes, dice mushrooms, and chop the onion.
  2. Rinse the chicken in cold water, pat dry with clean paper towels.
  3. In a pan, place butter in and add mushrooms. Sauté them around on high heat.
  4. Add the chopped onion in with the mushrooms and stir.
  5. Pour in some heavy whipping cream into the same pan with the mushrooms and onion. Stir and mix well.
  6. Add some white wine, salt, and pepper for taste into the sauce pan. Boil down rapidly for a minute or two, or until the sauce starts to thicken.
  7. In a separate pan, sauté the boneless chicken thighs in butter and olive oil. Add some salt and pepper to taste. Sauté for 5-6 minutes until underside is browned. Turn pieces over and sauté the same way for an additional 5-6 minutes until browned.
  8. In a separate pot, add water and place on high heat. When the water begins to boil, add the vermicelli noodles.
  9. In another separate pan, fry the potatoes. Make sure they do not burn.
  10. Take a plate and place the vermicelli noodles on it. Add the fried potatoes next to the noodles. Finally, pour the sauce over the noodles and chicken.
  11. Optional: For a vegetable side dish, boil some broccoli and add next to your noodles and fried potatoes for a colorful addition.

The sauce cooking

Finished product!

The sauce was my favorite part; it really elevated the taste of the otherwise dry chicken and thin noodles. I thought the fried potatoes was a great touch and you don’t feel too guilty eating it because you’ve got chicken, noodles, mushrooms, onion, and broccoli all on the same plate. Of course, this isn’t exactly what you call a diet dinner, but it’s just too irresistibly delicious to pass up. A little butter and cream certainly never hurt anyone. Anyways, I thought this dish was very creative; it incorporated a little bit of Julia Child’s culinary delight with the chicken in mushrooms and cream, but also let us follow our culinary drive and add in some other common ingredients that made the dish even more rewarding.

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