This is a recipe of my own making. Really, it's a combination of three recipes all on the same two pages in the Better Homes & Gardens Cookbook. I had a couple of plump chicken breasts ready to go but wasn't sure what I wanted to do with them one night recently. I opened my handy dandy general cookbook, looked up chicken, and found three nice basic dishes that all sounded good at the time: Paprikash, Fricasse, and Cacciatore. Unfortunately, I didn't have all of the ingredients for any one of them.
What's a girl to do?
Improvise, of course.
So I started with what I had. The veggies. Lots of veggies, a little sauce, golden browned chicken breasts. That's nutrition.
This turned out to be exactly what we were in the mood for that night. Not fancy, but full of flavor without being full of fat, tasty, and healthy. Something we could sink our teeth into. There were even enough of the veggies, sauce, and noodles leftover to make a side dish the next night, again full of flavor and vitamins, without being full of fat.
So that was a good diet day. As opposed to the rest of that week where we were so busy we ordered a lot of take out. Let's face reality, sometimes you have to be happy with those moments as they come along.
Glenna's Country Chicken with Savory Egg Noodles
4 meaty chicken pieces: breasts or thigh/leg combo
3/4 cup all purpose flour
1 tsp all seasoning salt
1 tsp paprika
1/2 tsp coarsely ground pepper
1-3 tbsp olive oil
1/2 cup onion, diced
1/2 clove fresh garlic, minced
15 oz. can Chicken Broth
1/2 cup carrots, chunked
1 cup zucchini, chunked
1/2 cup celery chunked
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
Salt and pepper to taste
1/4 cup milk or cream
2 tsp corn starch
2-4 green onions, diced for garnish
2 cups Egg Noodles, dry
1 15 oz can Chicken Broth
2 cups water
1 Tbsp Butter (or canola/butter)
Salt and pepper to taste
1. Combine flour, paprika, salt, and pepper in a plastic food bag. Put in rinsed and dried chicken pieces and shake around to coat.
2. In a heavy skillet, brown chicken pieces over medium heat in olive oil, using as little oil as possible, until meat is cooked through. Set aside and cover to keep warm.
3. Cook egg noodles in chicken broth and water. Drain. Stir in butter, and salt and pepper to taste. Set aside, covered, to keep warm.
4. For sauce, saute onion and garlic in skillet where chicken was browned. When onion is translucent, deglaze chicken bits from pan with 15 oz. chicken broth. Add rest of the vegetables and spices. Reduce heat, cover, and simmer for 10 minutes or until veggies are tender but not mushy and still brightly colored.
5. Combine milk (or cream for richer sauce) with corn starch. When vegetables are tender, add milk mixture to pan. Stir until sauce is thickened slightly and coats vegetables.
6. To serve, spoon veggies and sauce over chicken and noodles. Garnish with green onion.