Photo: Whitney Ott
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 cup pasta, 4 oz. chicken, and 1 cup sauce)

This French-country-meets-retro classic gets a weeknight twist with quick-cooking chicken cutlets and egg noodles. Keep the sear on the chicken to a light golden color so it won't darken the delicate white wine sauce.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat; drain.

Step 2

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

Step 3

Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.

Step 4

Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.

You May Like

Ratings & Reviews