Ingredients
- 1 quart chicken stock
- 8 boneless, skinless chicken breasts
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
- Salt and pepper
- 2 tablespoons butter
- 12 mushrooms, sliced
- 1/2 pound wide egg noodles, cooked to al dente and hot
- 1/2 cup bread crumbs
- 1/4 cup (a couple of handfuls) grated Parmigiano
- 2 ounces slivered almonds, toasted
Preparation
Step 1
Directions
Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce.
In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce.
Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.