Chicken Noodle Supper

Friday, January 21, 2011


This is a quick and easy supper for any night of the week... a family favorite!


1 lb (500 g) skinless, boneless chicken breasts1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) vegetable oil1 large onion, finely chopped
1 cup (250 mL) sliced mushrooms1 clove garlic, finely chopped
1/2 tsp (2 mL) dried basil1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt1/2 tsp (2 mL) pepper
3 tbsp (45 mL) all-purpose flour3 cups (750 mL) milk
1 tbsp (15 mL) Dijon mustard3 cups (750 mL) egg noodles, uncooked
1 pkg (10 oz/300 g) frozen mixed vegetables1/4 cup yoghurt (optional)


Method:

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.


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