creamy chicken and noodles
Creamy goodness. I didn't add the onions because I was making this for a picky little girl but I usually do.
prep time
5 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon oil
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 cup dry white wine
- 2 cups chicken stock
- 2 - bay leaves
- 1 cup heavy cream
- 1 small lemon juice and zest
- 2 teaspoons paprika
- - salt and pepper to taste
- 8 ounces egg noodles cooked and drained
- - sage leaves for garnish (optional)
How To Make creamy chicken and noodles
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Step 1Add oil to pan. Sear the chicken on both sides and remove to a plate. Add the onion and garlic and cook until translucent. Add the wine and deglaze the pan scrapping bits from bottom of pan. Let most evaporate. Add the chicken stock, bay leaves and return the chicken to the pan.
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Step 2Cover the pot and bring heat down to a simmer and simmer 1 hour until the chicken can be shredded. Remove the chicken from the pot and shred with two forks. Remove the bay leaves and discard.
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Step 3Pour in the heavy cream and cook until bubbly. Add the lemon juice and zest. Stir in the paprika. Add the shredded chicken to the pot. Serve over noodles garnished with parsley
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