We’d like to think of this dish as something Julia Child would be proud to serve on a weeknight—simple and comforting, with a French-country-meets-American flair. Stick to a light golden sear on the chicken cutlets; any darker and the fond (the browned bits left in the pan) would darken the delicate white sauce. We like wide whole-wheat egg noodles for sopping up the sauce in this dish. Use the remaining noodles in soups or as a bed for beef stroganoff.
6 ounces uncooked whole-wheat egg noodles
1 tablespoon olive oil
1 pound skinless, boneless chicken breast cutlets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 cups 2% reduced-fat milk, divided
1 1/2 tablespoons all-purpose flour
2 cups chopped carrots
1 cup chopped yellow onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
1 (8-oz.) pkg. cremini mushrooms, quartered
1/2 cup dry white wine
1 1/2 cups unsalted chicken stock
1 1/2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Calcium 17% DV
Potassium 30% DV
Added sugars 0g
How to Make It
Cook noodles according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).
Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.
Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.
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