Chicken Noodle Supper
|1 lb (500 g) skinless, boneless chicken breasts||1 tbsp (15 mL) butter or margarine|
|1 tbsp (15 mL) vegetable oil||1 large onion, finely chopped|
|1 cup (250 mL) sliced mushrooms||1 clove garlic, finely chopped|
|1/2 tsp (2 mL) dried basil||1/2 tsp (2 mL) dried oregano|
|1/2 tsp (2 mL) salt||1/2 tsp (2 mL) pepper|
|3 tbsp (45 mL) all-purpose flour||3 cups (750 mL) milk|
|1 tbsp (15 mL) Dijon mustard||3 cups (750 mL) egg noodles, uncooked|
|1 pkg (10 oz/300 g) frozen mixed vegetables||1/4 cup yoghurt (optional)|
In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.
Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes. Stir in yoghurt (optional) and serve with a pinch of Paprika.