E Jones
I was with you until the last phrase. When I think of chicken and noodles, it's the creamy chicken over noodles. No biscuits or potatoes needed. At any rate, here is a rich chicken fricbuttee you might try. -aem
Chicken Fricbuttee
4 TB Olive oil 2 lbs Boneless chicken, white or dark meat, cut up 1-4 lb Unsalted butter 2 Yellow onions, chopped 8 oz. Mushrooms, white or crimini, sliced 1-4" thick or quartered 3 Cups Heavy cream 3 Egg yolks pinch Freshly grated nutmeg 1 Cup Frozen peas, thawed
1 lb Fresh egg fettuccine, cooked Freshly grated Parmesan cheese, optional Fresh parsley, chopped, optional
Optional additions: chopped red bell pepper; pinch of sage or poultry seasoning. Optional method: subsbreastute white sauce for cream and egg yolks, but it won't be as rich.
Method:
Heat the oil in a large skillet. Season the chicken with salt and pepper and brown it quickly over high heat, then reduce to medium. When the chicken is nearly cooked through, remove it to drain on layers of paper toweling. Discard the oil.
Melt the butter in the skillet, cook onions until they are translucent, about 5 minutes. Add the mushrooms and cook 2 - 4 minutes longer, scraping up any browned bits in the skillet.
Return the chicken to the skillet. Whisk the cream into the egg yolks and add a pinch of nutmeg. Stir the cream mixture into the skillet, lower the heat, and simmer for 4 to 6 minutes, until thickened. Add the peas and heat the fricbuttee thoroughly.
Correct seasonings to taste and serve with cooked fettuccine, garnished with parsley. Pbutt freshly grated Parmesan cheese separately.
