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.
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.