Sherried Chicken with Egg Noodles

November 27, 2007


A comforting, rich, hope-for-leftovers one-dish chicken meal. You’ll enjoy it to the last forkful. SAM

8 medium skinless, boned chicken breast halves (about 3 pounds)
1 (14 1/2-ounce) can chicken broth
1 pound flat egg noodles, uncooked
2 tablespoons plus 2 tablespoons plus 2 tablespoons olive oil, divided
8 ounces fresh mushrooms, brushed and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 tablespoons dry sherry
1/2 teaspoon dried tarragon
1/2 teaspoon salt or to taste
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons all-purpose flour
1/2 cup sour cream

Preheat the oven to 375 degrees F.

In a Dutch oven over medium, cook the chicken in the broth, covered, until meat is no longer pink. Remove the chicken, chop it roughly, and set aside. Reserve the broth and keep it hot.

Prepare the noodles according to the directions on the package until barely tender, drain, toss with 2 tablespoons olive oil, and set aside.

In a large skillet over medium-high heat, heat 2 tablespoons olive oil and add the mushrooms, garlic, sherry, tarragon, salt, pepper, and paprika. Cook, uncovered, until liquid is reduced.

In another skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the flour, stirring with a wire whisk until the flour thickens and begins to brown. Add the reserved stock all at once, stirring constantly with the wire whisk until the roux thickens and begins to bubble.

In a lightly greased casserole or Dutch oven, combine the noodles, chicken, mushroom mixture, roux, and sour cream. Fold gently to blend. Top with Parmesan cheese and bake, uncovered, until browned, about 20 minutes.
Makes 6 servings.