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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Whitney Ott

Recipe Summary test

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 cup pasta, 4 oz. chicken, and 1 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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.

  • 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.

Nutrition Facts

494 calories; fat 14g; saturated fat 5g; protein 39g; carbohydrates 53g; fiber 8g; sodium 582mg; sugars 11g.
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